LEMON CREAM SALAD
Steps:
- In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve.
FLUFFY LEMON JELLO SALAD RECIPE
Hey there lemon lovers! I've got the perfect jello salad for you! This smooth, creamy lemony salad will make your taste buds pop and mouth water!
Provided by Mindee
Categories Salad
Time 35m
Number Of Ingredients 8
Steps:
- Add the sugar, butter, fresh lemon juice and fresh lemon zest to a small pot.
- Bring to a boil.
- While the ingredient in the pot are heating, soften the unflavored gelatin in the tablespoon of water.
- Once the ingredients in the pot are boiling, add the softened gelatin to it and whisk until it's dissolved.
- Crack eggs into a small bowl or 2 measuring cup and whisk to beat.
- Pour the hot lemon liquid from the pot into the eggs in a slow stream while whisking vigorously until all the hot liquid has been added.
- Pour back into the pot and simmer until it thickens enough to coat the back of a spoon.
- Remove from the heat and pour into a container and refrigerate until chilled through. This will take about 3-4 hours.
- Put the chilled lemon curd in a mixing bowl and beat with beaters until it is smooth.
- Beat one container of cool whip into the lemon curd until smooth and well incorporated.
- Fold in the second container of cool whip.
- Serve or chill until you're ready to serve.
Nutrition Facts : ServingSize 1/2 Cup, Calories 330 calories, Sugar 34.7 g, Sodium 62.7 mg, Fat 19.7 g, SaturatedFat 13.3 g, TransFat 0 g, Carbohydrate 35.9 g, Fiber 0.3 g, Protein 4.1 g, Cholesterol 93.5 mg
LEMON FLUFF
I do not know the origin of this recipe just know my mother would make it when I was a little girl. It was so yummy and a very special treat to our family. Just before she passed away I asked her to write it down for me so I could have for keeps and make. She did say that I should squeeze fresh lemons to get the best taste but...
Provided by jamie Beecham
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. Chill the can of evaporated milk until cold
- 2. Heat 1 3/4 cup of water and dissolve the gelatin in it. Chill the gelatin until partially set.
- 3. Whip the gelatin until light and fluffy by hand. Add the lemon juice and sugar slowly into the mixture.
- 4. Whip the chilled milk and fold into the lemon mixture.
- 5. In a 9x13 pan line the bottom with the vanilla wafer crumbs reserving some for the top. Pour the lemon gelatin mixture over the crumbs. Top with the remaining crumbs. Refrigerate until cold and firm. Cut into squares to serve
- 6. Additional Tip: My Mother would take a fork and run across the mixture after she poured into the pan of crumbs then top with the remaining crumbs. She said this is what made it a fluff to her.
LEMON FLUFF
One day my son asked me to make him a Watergate Salad. After getting all my ingredients together I realized I had no pistachio pudding....all I had on hand was lemon pudding. I decided to substitute the lemon for the pistachio....and needless to say it has been a hit ever since. Lee loved it! *Google pic*
Provided by Sandy Griffith
Categories Fruit Desserts
Time 5m
Number Of Ingredients 5
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.
"ANGEL FLUFF" COOL WHIP FRUIT SALAD
Steps:
- Combine first 5 ingredients in a large bowl.
- Gently fold in the whipped topping until completely combined.
- Refrigerate until ready to serve.
- Garnish with additional marshmallows and rainbow sprinkles (optional) before serving.
Nutrition Facts : ServingSize 0.5 cup, Calories 164 kcal, Carbohydrate 30 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 60 mg, Sugar 19 g
PRIZE WINNING LEMON FLUFF PIE
This is my Great-Grandmother Alice's award-winning pie! This is one of the pies she made for the restaurant she owned in Sebastopol, California. Enjoy!
Provided by BAKERZOLLER
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
- Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
- To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
- Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
- Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 54.4 g, Cholesterol 125.7 mg, Fat 29 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 13 g, Sodium 298.7 mg, Sugar 36.3 g
FLUFFY FRUIT SALAD
I like to bring my mom's fruit salad to potlucks. Its smooth sauce combined with all the colorful fruit makes it different than any other fruit salad I've tried. I've given out the recipe more times than I can remember. - Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. In a large saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. , In a large salad bowl, combine the pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and cooled sauce. Chill for several hours.
Nutrition Facts : Calories 173 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
FLUFFY LEMON FRUIT PIE
Make and share this Fluffy Lemon Fruit Pie recipe from Food.com.
Provided by Chris from Kansas
Categories Pie
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Spread half of the cherry pie filling on bottom of crust.
- In a large bowl, beat cream cheese with wire whisk until smooth.
- Gradually beat in milk until well blended.
- Add pudding mix.
- Beat until smooth.
- Gently stir in 1/2 tub whipped topping.
- Spread over cherry pie filling on bottom of crust.
- Spread remaining whipped topping over pudding mixture.
- Spoon remaining cherry pie filling over whipped topping layer.
- Refrigerate 3 hours.
FRUIT SALAD FLUFF
When fresh fruits aren't readily available, this recipe comes in handy because it calls for the canned variety. It's a nice way to offer folks fruit while appeasing their sweet tooth.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine all the fruit in a large bowl. In another bowl, combine whipped topping, sour cream, sugar, lemon juice and salt; fold into fruit mixture. Chill. Just before serving, stir in nuts.
Nutrition Facts : Calories 258 calories, Fat 11g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 31mg sodium, Carbohydrate 37g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.
FLUFFY LEMON CHEESECAKE SQUARES
I've made this since a friend gave me the recipe at my bridal shower, MANY years ago!! This freezes very well. Take it out of the freezer and put it in the refrigerator 2 hours before serving.)
Provided by MizzNezz
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix crust ingredients, press into 13x9 pan.
- In small bowl stir together sugar and cream cheese until fluffy.
- In another small bowl, mix jello and boiling water; add lemon juice and extract.
- Set aside to cool.
- Place large mixing bowl and beaters in freezer while jello cools.
- You can take a coffee break here.
- When bowl has chilled, whip evaporated milk on high until thick and holds a peak.
- Turn mixer to low; mix in cream cheese mixture.
- Mix in the jello mixture.
- Pour over crust in pan.
- Chill; cut into squares.
FLUFF SALAD
Steps:
- Stir together the cheese spread and pineapple in a large bowl. Add the marshmallows, stirring well to combine. Fold in the whipped topping and mix well. Serve immediately or cover and refrigerate overnight.
LEMON FLUFF
Our creamy and light lemon fluff recipe will be a hit with all of the lemon lovers in your life.
Provided by Stephanie Keeping
Categories Dessert
Time 4h10m
Number Of Ingredients 5
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.
- 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.
- 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.
Nutrition Facts : Calories 278 kcal, Carbohydrate 36 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 26 mg, Sodium 188 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 3 g, ServingSize 1 serving
FRUIT SALAD FLUFF - INSTANT PUDDING RECIPE
Easy fruit salad made with instant pudding with 3 flavors (lemon, pistachio or banana nut variations). Make this easy "no bake" dessert with your kids and have an 80's instantly gratifying dessert for a special treat.
Provided by [email protected]
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Make instant pudding according to package directions
- Add cool whip, crushed pineapple, drained mandarin oranges, marshmallows and nuts.
- Mix everything together until completely combined.
Nutrition Facts :
FLUFFY LEMON SALAD
Steps:
- fOR jELLO Combine all ingredients and refrigerate Frosting Bring pineapple juice, sugar, egg, and flour to boil. Cook until thick; then fold in 1/2 cup whipped cream. You may add chopped walnuts if desired.
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