Lemon Fluff Recipes

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.

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.

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.

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.

Steps:

• Mix spenda and cornstarch with a pinch of salt in a medium saucepan.
• Add water and cook over medium heat, stirring with a whisk, until thick.
• Beat egg yoks in a small bowl and add some of the sugar mixture a tbl at a time and then pour all back into saucepan, stirring constantly. Bring to a boil and then remove from heat.
• Add butter, zest and lemon juice.
• Cool completely.
• Fold in 1/2 container of Cool Whip.or whipped cream.
• Pour into serving dishes and serve with berries and top with more whipped cream or Cool Whip.