LEMON FLUFF WITH LEMON PUDDING RECIPES
LEMON FLUFF | JUST A PINCH RECIPES
One day my son asked me to make him a Watergate Salad. After getting all my ingredients together I realized I had no pistachio pudding....all I had on hand was lemon pudding. I decided to substitute the lemon for the pistachio....and needless to say it has been a hit ever since. Lee loved it! *Google pic*
Provided by Sandy Griffith @MomNana
Categories Fruit Desserts
Prep Time 5 minutes
Number Of Ingredients 5
Steps:
- 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!
- 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.
FLUFFY LEMON PUDDING DESSERT RECIPE: HOW TO MAKE IT
A piece of this fluffy dessert is pure heaven! We indulge in this yummy treat during the holidays, and I love it because you can make it in advance and keep it in the fridge until serving time.—Janice Hurd, Church Hill, Tennessee
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, pecans, butter and sugar. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool completely on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Spread over cream cheese layer; top with remaining whipped topping. Refrigerate until chilled.
Nutrition Facts : Calories 277 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 32g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
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This came from my grandmother, whose family owned a bakery. My grandmother's was the full-fat version and I didn’t want to mess with perfection too much, so I only made a few healthier substitutions. It's sweet, lemony and light, and we occasionally slice fresh strawberries over the top. —Nancy Brown, Dahinda, Illinois
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- 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.
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FLUFFY LEMON PUDDING DESSERT RECIPE: HOW TO MAKE IT
A piece of this fluffy dessert is pure heaven! We indulge in this yummy treat during the holidays, and I love it because you can make it in advance and keep it in the fridge until serving time.—Janice Hurd, Church Hill, Tennessee
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LEMON FLUFF | JUST A PINCH RECIPES
I do not know the origin of this recipe just know my mother would make it when I was a little girl. It was so yummy and a very special treat to our family. Just before she passed away I asked her to write it down for me so I could have for keeps and make. She did say that I should squeeze fresh lemons to get the best taste but I do use Real Lemon to make it easier. I promise if you like lemon desserts you should love this special treat.
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