Light & Creamy Lemon Fluff Dessert
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yields: 12 servings
This simple, light and airy dessert has a smooth texture that is loaded with amazing citrus flavor. It's the perfect dessert to eat when you just want something light and refreshing.
  • 1 (3 oz) lemon jello
  • 1 cup boiling water
  • 15 graham crackers
  • ¼ cup granulated sugar
  • ½ cup (1 stick) butter, melted
Whipped Cream
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream, cold
  • ¼ cup powdered sugar
  • ½ teaspoon lemon extract
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 5 tablespoons lemon juice.
  1. Preheat oven to 350°F.
  2. In a medium bowl, dissolve the lemon jello in 1 cup boiling water. Refrigerate to thicken.
  3. Using a food processor, grind the graham crackers into crumbs. Pour into bowl, add ¼ cup of sugar and melted butter, stir until well combined. Press the mixture into the bottom of a 9 x 13 baking dish.
  4. Bake at 350°F for 15 minutes. Set aside to cool.
  5. Add 4 teaspoons of cold water to a small microwave-safe bowl, sprinkle with unflavored gelatin. Allow to sit for 5 minutes or until most of the water is absorbed. Then, microwave for 20-30 seconds, or until the gelatin is melted. Stir and set aside to cool.
  6. Pour cold whipping cream, powdered sugar and lemon extract into a chilled bowl. Using a chilled whisk attachment, whip on high speed until the mixture begins to thicken and soft peaks form.
  7. Turn speed to low and slowly add the cooled gelatin mixture. Increase the speed to medium and continue mixing until stiff peaks form. Refrigerate
  8. In a large mixing bowl, beat softened cream cheese, sugar and lemon juice together smooth.
  9. Using a rubber spatula stir in the thickened lemon jello, then, fold in the whipped cream.
  10. Spread filling over graham cracker crust, sprinkle with graham cracker crumbs, cover and refrigerate for at least 2 hours.
  11. Slice and serve chilled.
To simplify this recipe:
- Use a pre-made graham cracker crust.
- Use Cool Whip, instead of making it.
Recipe by Fluster Buster at