Lemon Fluff Recipe
This classic Lemon Fluff recipe delivers a perfect balance of sweet and tart flavor in a cloud-like dessert. After testing numerous variations, I’ve found this specific method creates the ideal light, airy texture that sets it apart from heavier gelatin salads. It’s a guaranteed crowd-pleaser for potlucks and family gatherings, offering a refreshing finish to any meal.
PrintLemon Fluff
Ingredients
Scale
- 6 ounces lemon jello
- 2 cups boiling water
- 8 ounces cream cheese, (softened)
- 20 ounces crushed pineapple with juice
- 16 ounces whipped topping, (use only 12-ounces for the fluff and reserve four ounces for topping and garnishing)
Instructions
- 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 9×13 pan as an option instead.
- Serve with a dollop of Cool Whip and fresh berries or other fruit as garnish if desired.
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