Lemon Fruit Fluff Recipes

LEMON FLUFF DESSERT

Steps:

• Pour milk into a small metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours. , Meanwhile, in a large bowl, dissolve gelatin and sugar in boiling water. Stir in lemon juice. Cover and refrigerate until syrupy, about 1-1/2 hours. , In a small bowl, combine crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumbs onto the bottom of a 13-in. x 9-in. dish. Beat chilled milk until soft peaks form. Beat gelatin until tiny bubbles form. Fold milk into gelatin. Pour over prepared crust. Sprinkle with reserved crumbs. Cover and refrigerate until set. Cut into squares.

LEMON FLUFF

Steps:

• In a medium-sized bowl, add the jello and carefully pour in the boiling water. Using a whisk, stir until dissolved. Set aside to cool, about 20 minutes.
• In a large bowl, add the softened cream cheese and crushed pineapple. Using a hand mixer on low speed, mix together the cream cheese and pineapple, gradually increasing the mixer speed to medium-high. Mix together for about one minute until fully combined. There may be small flecks of cream cheese, and that's okay.
• Next, pour the cooled jello liquid into the cream cheese and pineapple mixture. Using the hand mixer, start on low speed so it doesn't splash around a lot and begin to mix, gradually increasing the speed to medium until it is well-combined.
• Next, add the 12 ounces of Cool Whip. Begin with a low speed on a hand mixer and gradually increase the speed to medium-high until well-combined, about two minutes. It will still be in liquid form but trust the jello to do its work and it will solidify as it chills.
• Pour into a large glass serving bowl, cover with cling wrap and chill for at least four hours or until ready to serve. You can also use a 9x13 pan as an option instead.
• Serve with a dollop of Cool Whip and fresh berries or other fruit as garnish if desired.

LIGHT LEMON FLUFF DESSERT

Steps:

• Pour milk into a large metal bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours., In a small bowl, combine graham cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into a 13-in. x 9-in. baking dish. Chill until set., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in lemon juice; cool., In another bowl, beat the cream cheese, sugar and vanilla until smooth. Add gelatin mixture and mix well. Beat evaporated milk until soft peaks form; fold into cream cheese mixture. Pour over crust. Sprinkle with reserved crumbs. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

LEMON FLUFF

Steps:

• 1. Empty lemon pudding in mixing bowl. Add crushed pineapple (do not drain). Mix good. Fold in marshmallows till coated. Fold in cool whip. Cover and chill overnight. Enjoy!
• 2. Sometimes I use Sugar Free Pudding & Sugar Free Cool Whip. Can not tell the difference in taste. It is still very good if you are watching your sugar intake.

GRANDMA'S STRAWBERRY OR LEMON FLUFF

Steps:

• Chill can of evaporated milk for 3 to 4 hours. Must be icy cold.
• Dissolve jello in hot water and chill until partially set.
• Whip jello until light and fluffy while adding either lemon juice or strawberry juice.
• Whip evaporated milk until firmly mounded adding sugar slowly.
• Fold whipped milk into jello mixture; add drained strawberries if using and turn out into a 13 X 9 cake pan and return to fridge for at least 2 hours while it continues to set.
• Crust;.
• Add melted butter to graham cracker crumbs and line sides and bottom of cake pan. Reserve 1/4 cup to top dessert after frosting with whipped cream. Note; if you feel creative, this recipe can be adapted to other flavors and fruit.