Lemon Fluff Dessert Food

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:

• 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.

FROZEN LEMON FLUFF DESSERT

Steps:

• In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
• Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
• In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
• Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.

LEMON FLUFF DESSERT RECIPE

Steps:

• Combine melted butter and graham cracker crumbs until evenly soggy.
• Pat down into the bottom of a greased 9x13 pan.
• Bake at 350 degrees for 5 minutes.
• In a separate bowl, combine softened cream cheese, sugar, and cool whip.
• Blend with a hand mixer until light and fluffy.
• Pour and spread the fluffy mixture over the graham cracker crust.
• Refrigerate for 30 minutes
• In a different bowl, combine and mix together lemon pudding and milk until it is thick.
• Spread over the cream cheese topping.
• Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

LEMON FLUFF LAYERED DESSERT

Steps:

• For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
• Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
• Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
• In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
• Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
• Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
• When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
• You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.

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.
• 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.