- 1 cup (8 ounces) sour cream
- 1 package (3 ounces) lemon gelatin
- 2 cans (11 ounces each) mandarin oranges, drained
- 1 can (21 ounces) pineapple tidbits, drained
- 1 carton (8 ounces) frozen whipped topping, thawed
- Pastel miniature marshmallows, optional
- Place sour cream in a large bowl. Sprinkle with gelatin and stir until blended. Fold in the oranges, pineapple and whipped topping. Sprinkle with marshmallows if desired. Yield: 8 servings.
Originally published as Orange Fluff Salad in Quick Cooking January/February 2004, p53
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