Lemon Fluff Dessert

Lemon Fluff Dessert

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  • 1 pkg. (3 oz.) lemon gelatin
  • 1 ¼ C boiling water
  • ⅓ C Pioneer® Sugar
  • ⅛ tsp. salt
  • 10-12 drops of yellow food coloring
  • 3 T lemon juice
  • 1 can (13 oz.) evaporated milk, chilled

Graham Crust:

  • 10 double graham crackers, crushed
  • ¼ C Pioneer® Sugar
  • ½ C butter, melted


  1. Chill unopened can of evaporated milk in refrigerator overnight.
  2. Dissolve gelatin, Pioneer® Sugar and salt in boiling water. Add food coloring and lemon juice; mix well. Chill until partially set (syrupy). Whip/beat until light and fluffy.
  3. Remove chilled evaporated milk from refrigerator and whip/beat until soft peaks form. Fold into the gelatin mixture. Mix very well.
  4. In a food processor crush the graham crackers. Add Pioneer® Sugar and melted butter; blend.
  5. Reserve 1/4 cup and press the remaining crackers into the bottom of 9 x 13-inch baking pan or springform pan.
  6. Spread the gelatin mixture evenly over the top. Sprinkle with reserved graham crackers. Chill until firm.
Lemon Fluff Dessert
13 votes, 2.62 avg. rating (53% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.