My Mom’s generation called it ‘ambrosia’. It was a big thing in desserts for years. But it disappeared sometime in the late 1970s or early 80s. Now it’s back, and the younger generations (who think they invented it) are calling it ‘Fluff’…
Recipe contributor Taylor Ann Spencer’s favourite versions of Fluff include:
OREO, pistachio, s’mores, creamsicle, and banana pudding…
Is it a whip? Is it a meringue? Is it a trifle? No, say its fans. it’s properly a pudding. But a light, airy, cloud-like one that can take on the identity of any flavour contributor with effortless ease…
Infinite possibilities
There’s no flavour, theme or add-in this light, summery dessert base can’t embrace. When I was little, Mom always made a big bowl of it when she was asked to bring dessert to a family dinner or pot luck. And ‘Ambrosia’ was an absolute MUST at baby showers…
Another ‘Midwest’ icon
“If you didn’t grow up in the Midwest, the concept of a fluff might be perplexing at first,” Spencer allows. “What exactly constitutes one, especially when they all seem so different? I grew up eating fluff multiple times a year, and I have to admit that I also had to do a little digging to figure it out.”
Mom and her sisters and sisters-in-law all claimed they learned it from their English, Scottish and Western European-rooted Mothers. Which just proves, some recipes are eternal and ubiquitous.
What you do
Spencer says she’s optimized the Fluff formula handed down to her by the cooks of the previous generation. And it’s dead simple:
1 box instant pudding/Jell-O mix + 2 to 3 mix-ins + 1 tub Cool Whip = Fluff
Refrigerate covered for at least an hour to let the whipped base firm up nicely. Or, better yet, make your Fluff a day ahead and let it consolidate in the fridge overnight.
Secret’s in the add-ins…
The secret of Fluff’s virtuosity, of course, is its ability to accommodate any flavour theme or ingred-ient. If you can visualize it, Fluff can ‘take it’. Witness Spencer’s fave versions, pictured above.
Just for the record… Mom’s ‘ambrosia’ was a Fluff (by Spencer’s definition) made with whipped cream and sour cream, with drained canned fruit cocktail folded in. Mini marshmallows were a must. As was shredded coconut.
You could recreate it using Greek yogurt if sour cream doesn’t appeal. But the point is, it’s basically the same thing.
Tips and hacks
If you don’t want to use Cool Whip or its UPF copycats, you can just as easily use your own home-made whipped cream. Stabilize the whip with a little corn starch, Cream of Tartar, instant pudding mix (!) or dry milk powder.
Whatever you choose for flavouring and texture, don’t add too much liquid to your Fluff, or the whip will collapse for sure.
My take
Call it Fluff, or Ambrosia, or trifle or whatever you want. This dessert is a rediscovered summer classic – in the US Midwest and just about everywhere else!
~ Maggie J.