Lemon Fluff
250 min
10 servings

Our creamy and light lemon fluff recipe will be a hit with all of the lemon lovers in your life.

Ingredients

  • 6 ounces lemon jello ((two 3-ounce boxes))
  • 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)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Serve with a dollop of Cool Whip and fresh berries or other fruit as garnish if desired.