Frozen Lemon Fluff Dessert Recipe
Anyone else a huge LEMON fan, especially as warmer weather hits? Say hello to our frozen lemon fluff dessert! This recipe is easy to make, and most of the “prep time” is just when it’s setting up in your freezer (and that’s the kind of prep I can deal with! haha).
Ingredients · Servings 15
- 3 ounces lemon jello (1 box)
- 1 cup sugar
- 1¾ cup boiling water
- ¼ cup lemon juice
- 2½ cup lemon oreos (crushed)
- 12 ounces evaporated milk (chilled)
- 1 lemon (sliced for garnish)
- zest of lemon (for garnish)
Method · 3 h 15 min
- In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
- Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
- In a medium bowl, pour chilled evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
- Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.
Recipe Ingredient Notes
To make our frozen lemon fluff dessert, you need the following ingredients:
- Lemon Jello
- Sugar
- Water
- Lemon Juice
- Lemon Oreos
- Evaporated Milk
simple kitchen tools. We recommend using the following equipment:
How to Make Frozen Lemon Fluff Dessert
- Press crushed lemon oreos into the bottom of a 9×13″ pan, set aside.
Recipe Notes
- For this recipe, we recommend making it and eating it within the week. We wouldn’t keep this in the freezer for longer than a week, because it can lose it’s creamy texture and become more icy.
- For best results, we recommend eating it within 7 days and not thawing and re-freezing.
- Freezing desserts that are creamy can be a little difficult, because freezer burn can happen quickly.
- For this recipe, we recommend crushing the Oreo’s, depending on how you prefer them. If you like them to be a little thicker, or in larger pieces, we recommend crushing them with hammer or rolling pin. If you like your crust a little more thin, we recommend blending them in a food processor, or blender.
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