Lemon Fluff

5 from 4 votes

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

Prep Time10

Chill Time4

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: Lemon Fluff Recipe

Servings:

Calories: 278kcal

6 ounces lemon jello two 3-ounce boxes
2 cups water boiling
8 ounces cream cheese room temperature
20 ounces crushed pineapple with juice not drained
16 ounces Cool Whip 12 ounces for the fluff and reserve 4 ounces for topping and garnishing

In a medium bowl, add the gelatin and carefully pour in the boiling water. Whisk until fully dissolved, then set aside to cool for about 20 minutes.
In a large bowl, combine the softened cream cheese and crushed pineapple. Using a hand mixer, start on low speed and gradually increase to medium-high, mixing for about 1 minute until combined. Small bits of cream cheese are okay.
Pour the cooled gelatin into the cream cheese and pineapple mixture. Using a hand mixer, begin on low speed to prevent splashing, then increase to medium speed and mix until fully incorporated.
Add the Cool Whip to the bowl. Start mixing on low speed, then increase to medium-high and continue for about 2 minutes until everything is combined. The mixture will still be liquid, but it will set as it chills.
Transfer the mixture to a large glass serving bowl, cover with plastic wrap, and refrigerate for at least 4 hours or until set. You can also use a 9×13 baking dish if preferred.
Serve with a dollop of Cool Whip and fresh berries or other fruit for garnish, if desired.

If you prefer, purchase two 8-ounce containers of Cool Whip and use one and a half for the mixture, saving the remaining half for topping when serving.
This dessert has a bright, cheerful color, so using a clear bowl like a trifle dish is a great way to show it off.
For the best texture, allow the salad to chill for at least 4 hours so the flavors have time to come together.
If you have leftovers, spoon the mixture into popsicle molds for a creamy frozen treat, or spread it into a baking dish and freeze it so you can scoop it like ice cream.