Lemon Jello Fluff 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.

FLUFFY LEMON JELLO SALAD

Steps:

• Whisk together the lemon jello and cook & serve lemon pudding in a medium saucepan. Whisk in water.
• Bring mixture to a simmer over medium heat, stirring constantly, until mixture thickens and becomes more translucent. (About 5 minutes total.)
• Remove from heat and stir in the ice cubes until melted. Pour mixture into a large heatproof bowl and cool in the refrigerator until slightly thickened, and lukewarm to the touch; about 10-15 minutes.
• Remove from fridge and fold or gently whisk in the whipped topping until smooth and combined. Can leave the mixture in the same bowl, or pour it into a mold, or 13x9-inch pan. Smooth top with spatula.
• Return jello salad to refrigerator to chill and set up completely; about 2 hours. Serve with extra whipped cream and fresh raspberries, if desired.

LEMON FLUFF

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.

ORANGE FLUFF SALAD

Steps:

• Mix HOT water and Jello in a medium size bowl. Stir until dissolved and allow to cool for 15 minutes.
• Add Vanilla Pudding to Jello Mixture and stir to combine. Allow to cool in refrigerator for 15 minutes.
• Add Whipped topping to pudding and jello mixture and stir to combine.
• Stir in Marshmallows and drained Mandarin Oranges . Stir.
• Keep refrigerated until ready to serve. Enjoy

LEMON PINEAPPLE JELLO WITH PINEAPPLE WHIPPED CREAM TOPPING

Steps:

• Heat 2 cups of water to boiling by microwaving in a large glass bowl for 4-5 minutes. Stir in contents of the Jell-O package until it dissolves. Separate the pineapple juice from the crushed pineapple by draining the juice into a small saucepan and setting aside for later.
• Add marshmallows to the hot lemon Jell-O and stir until dissolved, then stir in the crushed pineapple. Stir in 2 additional cups of cold water, and pour into a large rectangular glass dish. Transfer the Jell-O to the fridge and allow to set completely, about 3-4 hours.
• While the Jell-O is setting up in the fridge, prepare the pineapple whipped cream topping by whisking the beaten egg, flour, and 1/4 cup sugar with the reserved pineapple juice in a small saucepan and heating over medium-low heat, whisking constantly, until the sauce begins to thicken, about 4 to 6 minutes. Remove from heat and cool completely.
• In another bowl, beat the heavy cream with an electric mixer on high speed, gradually adding the additional 2-3 tablespoons of sugar and vanilla, until whipped cream forms and holds its shape when beaters are removed.
• Fold the cooled pineapple juice mixture into the whipped cream until combined, then spread over the completely set Jell-O. Sprinkle with the chopped walnuts and refrigerate until ready to serve.

PRIZE WINNING LEMON FLUFF PIE

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.

FLUFFY LEMON JELLO SALAD RECIPE

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.

LEMON JELLO SALAD

Steps:

• In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

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 JELLO FLUFF PIE

Steps:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

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.

25 HOMEMADE JELL-O RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jell-O treat in 30 minutes or less!

LEMON FLUFF JELLO RECIPE - (5/5)

Steps:

• Drain pineapple and save juice. Add to water to make 2 cups. Bowl 2 cups water. Empty jello into boiled water. Mix well. When dissolved, combine pineapple juice with cold water and mix. Refrigerate saucepan until jello is partially set. Approximately 45 minutes. Put jello mixture in bowl and whip with mixer. Fold in Cool Whip. Fold in pie filling, crushed pineapple and blend. Spray 2 qt. mold or bundt pan with PAM. There will be extra.

LEMON JELLO FLUFF

Steps:

• 1. Cut cream cheese into small squares.
• 2. Drain pineapple,keeping juice. Bring juice to boil, and add to dry jello.
• 3. Using a mixer add pineapple and cream cheese to jello.
• 4. Refrigerate until partially set. Fold in cool whip and refrigerate, till ready to serve. at least an hour.