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	Orange Fluff Jell-O Salad Serves 6-8

	Qty	Size	Ingredient
	1	lg	Cook-N-Serve Vanilla Pudding (4.6oz) 1
	1	lg	Orange Jell-O (6oz)
	½	pt	Heavy Cream
	2	cups	Water
	1	cup	Mini Marshmallows (~2oz)
	1	ea	Thoroughly Ripe Banana 2
	10	oz	Crushed Pineapple 3
	10	oz	Mandarin Orange Wedges 3
	2	tbls	Turbinado Sugar
	First, ignore the box instructions.  There isn't any milk and there is only two cups of water. In a medium sauce pan mix together the packages of jello and pudding, add the water and bring to a boil, stirring constantly, to activate the ingredients.  Remove from heat, pour into a large (bigger than you might think) mixing bowl* and refrigerate until thickened.  About an hour.  It doesn't need to set completely like jello or pudding, just thicken. Apply electric mixer to the chilled jello/pudding and beat on high (work up to it) until creamy.  It will turn from a dark, translucent orange to a light, bright orange.  Mix in fruit and marshmallows by hand, slowly.  The more you mix the more the marshmallows will rise to the top and the fruit will sink to the bottom. In a separate bowl whip the cream into stiff peaks, adding the sugar about half way through.  Fold the whipped cream into the mix, just so it's a bit streaky. Portion out into ramekins, parfait glasses or a decorative bowl and chill at least an additional hour before serving.  Top with a sprinkle of marshmallows, a pinwheel of orange wedges and a sprig of chocolate mint right in the middle. Enjoy. 1 Use the "Cook-N-Serve" as opposed to "Instant" pudding.  Instant pudding will not set up as well under these unorthodox mixing conditions. 2 If you are the type to be finicky about the color of your bananas, wait until it's time for service to slice and add the banana medallions.  Otherwise they will turn dark near the center as they oxidize (sweeten - but each their own I guess). 3 DO NOT use pineapple chunks!  They are too large and heavy for this dish.  In my experience, once the fruit is thoroughly drained, you end up with right about half of the "net weight" of the can, in actual fruit.  So pick the size and quantity of canned fruit accordingly.  Also, pick brands that pack the fruit in water instead of syrup if you can. * If you will be using a stand mixer, use the mixer bowl.