Lemon Fluff Jello Recipe 55

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:

• 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:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

Steps:

• Drain pineapple and save juice. Add to water to make 2 cups. Bowl 2 cups water. Empty jello into boiled water. Mix well. When dissolved, combine pineapple juice with cold water and mix. Refrigerate saucepan until jello is partially set. Approximately 45 minutes. Put jello mixture in bowl and whip with mixer. Fold in Cool Whip. Fold in pie filling, crushed pineapple and blend. Spray 2 qt. mold or bundt pan with PAM. There will be extra.

Steps:

• 1. Cut cream cheese into small squares.
• 2. Drain pineapple,keeping juice. Bring juice to boil, and add to dry jello.
• 3. Using a mixer add pineapple and cream cheese to jello.
• 4. Refrigerate until partially set. Fold in cool whip and refrigerate, till ready to serve. at least an hour.

Steps:

• In a small bowl, stir together gelatin and 1 cup boiling water for 2 minutes.
• Add 1/2 cup cold water and the yogurt.
• Cover and chill for 10 minutes.
• Beat until frothy and fold in thawed whipped topping.
• Spoon lemon mixture into four 4 ounce ramekins with parchment paper collars.
• Chill for about an hour or two, remove collars before serving.