Best 8 Lemon Fluff Layered Dessert Recipes

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If you're looking for a light and airy dessert that's easy to make, lemon fluff layered dessert is the perfect choice. This classic dessert is made with layers of fluffy lemon mousse, whipped cream, and graham cracker crumbs. It's a refreshing and delicious treat that's perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON FLUFF DESSERT



Lemon Fluff Dessert image

Wondering what to do with the can of evaporated milk and graham crackers in your pantry? Try this light, lip-smacking treat with a lovely lemon flavor for dessert tonight. Or make it a day ahead and refrigerate for convenience. Leola McKinney - Morgantown, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 7

1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup sugar
1-1/3 cups boiling water
1/4 cup lemon juice
1-3/4 cups graham cracker crumbs
5 tablespoons butter, melted

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.

Nutrition Facts : Calories 221 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON DESSERT



Lemon Dessert image

This is the lightest, fluffiest, most refreshing recipe! It was served at the church's baby and wedding showers when my sisters and I were growing up. We loved it then; it's just as wonderful now.

Provided by julie romagnoli

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h45m

Yield 15

Number Of Ingredients 9

15 graham crackers, crushed
⅓ cup white sugar
¼ cup butter, melted
1 cup boiling water
1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)
2 lemons, juiced and zested
¾ cup water, or as needed
1 cup white sugar
1 (12 fluid ounce) can evaporated milk

Steps:

  • Mix graham crackers, 1/3 cup sugar, and butter in a bowl; press half the graham cracker mixture into the bottom of 9x13-inch baking dish.
  • Combine boiling water and lemon gelatin in another bowl. Mix lemon juice and lemon zest in a measuring cup and add enough water to make 1 cup; stir lemon juice mixture and 1 cup sugar into gelatin mixture until sugar is dissolved. Refrigerate and allow mixture to partially set, about 30 minutes.
  • Beat evaporated milk in a cold glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the milk should curl over slightly. Fold gelatin mixture into whipped milk until evenly mixed.
  • Pour gelatin mixture into prepared crust and sprinkle remaining graham cracker mixture on top. Chill at least 3 hours before serving.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 30.5 g, Cholesterol 15.4 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 122.2 mg, Sugar 27.3 g

LEMON LUSH



Lemon Lush image

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 24

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tablespoon finely grated lemon peel
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
3 cups cold milk

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
  • In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
  • In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
  • In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
  • When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 24 g, TransFat 0 g

LAYERED LEMON DESSERT



Layered Lemon Dessert image

For an absolutely delicious dessert, this recipe makes a wonderful treat. The lemon is so refreshing and the layers are so easy to put together.-Jean Pare`, Vermilion, Alberta

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 16

1 cup cold butter, cubed
2 cups all-purpose flour
1 cup finely chopped pecans
SECOND LAYER:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream, whipped
THIRD LAYER:
4-1/2 cups cold water, divided
2 packages (2.9 ounces each) cook-and-serve lemon pudding mix
1 cup sugar
4 egg yolks, lightly beaten
TOP LAYER:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.

Nutrition Facts : Calories 565 calories, Fat 42g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 216mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON FLUFF LAYERED DESSERT



Lemon Fluff Layered Dessert image

I developed this recipe by combining parts of three of my favorite lemon desserts. Many people have told me that this is the best dessert they have ever had. Note: eventhough this recipe seems complicated, be aware that if you take shortcuts, or use substituted ingredients, the results might be OK, but it definately will not taste the same. Quality ingredients are definately the key to a great recipe.

Provided by Glassylady

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 19

1 1/4 cups almonds, toasted, ground
1 cup graham cracker crumbs
7 tablespoons unsalted butter, melted
2 teaspoons lemon peel, grated
1/2 teaspoon almond extract
1 pint heavy whipping cream
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 1/2 cups sugar
1/4 cup cornstarch
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup fresh lemon juice
1 tablespoon fresh lemon juice
1/2 cup cold water
5 egg yolks, well beaten
2 tablespoons unsalted butter
1 1/4 cups boiling water
2 teaspoons lemon peel, grated

Steps:

  • For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
  • Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
  • Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
  • In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
  • Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
  • Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
  • When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
  • You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.

Nutrition Facts : Calories 377.5, Fat 26.6, SaturatedFat 13.4, Cholesterol 117.8, Sodium 144, Carbohydrate 32.6, Fiber 1.4, Sugar 25.4, Protein 4.7

LEMON-LIME LAYERED DESSERT



Lemon-Lime Layered Dessert image

A nice light dessert, especially on a hot day. Simple to make. Prep time does not include freezing time.

Provided by Kim127

Categories     Frozen Desserts

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

2 cups lemon-lime sherbet
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1 (8 ounce) container Cool Whip

Steps:

  • Line a 9 x 5 inch loaf pan with foil.
  • Spoon the sherbet into pan.
  • (Sherbet can be softened in the microwave for 10-15 seconds to make it easier to spread).
  • Freeze 15 minutes.
  • Beat cream cheese until fluffy.
  • Gradually beat in sweetened, condensed milk and lemon juice.
  • Stir in Cool Whip.
  • Spread mixture over sherbet.
  • Freeze for three hours or overnight.
  • Cut into slices.

LEMON FLUFF DESSERT RECIPE



LEMON FLUFF DESSERT RECIPE image

This Lemon Fluff Dessert is cheap and so easy to make. It is also one of my new favorite desserts! Perfect for Easter, or just to treat yourself

Provided by Kendra Murdock

Categories     Dessert

Time 40m

Number Of Ingredients 10

½ cup butter
2 cups graham cracker crumbs
8 ounces fat free cream cheese
1 cup sugar
1 cup cool whip
2 small boxes instant lemon pudding ((3.4 ounces each))
3 cups milk
remaining cool whip
lemon zest
20 raspberries (for garnish (optional))

Steps:

  • Combine melted butter and graham cracker crumbs until evenly soggy.
  • Pat down into the bottom of a greased 9x13 pan.
  • Bake at 350 degrees for 5 minutes.
  • In a separate bowl, combine softened cream cheese, sugar, and cool whip.
  • Blend with a hand mixer until light and fluffy.
  • Pour and spread the fluffy mixture over the graham cracker crust.
  • Refrigerate for 30 minutes
  • In a different bowl, combine and mix together lemon pudding and milk until it is thick.
  • Spread over the cream cheese topping.
  • Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

Nutrition Facts : Calories 156 kcal, Carbohydrate 20 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 195 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

FROZEN LEMON FLUFF DESSERT



Frozen Lemon Fluff Dessert image

Number Of Ingredients 8

1 (3 ounce) box lemon jello
1 cup sugar
1 3/4 cups boiling water
1/4 cup lemon juice
2 1/2 cups lemon oreos, crushed
1 (12 ounce) can evaporated milk, chilled
1 lemon, sliced for garnish
zest of 1 lemon, for garnish

Steps:

  • 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 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.

Tips:

  • For a lighter and fluffier Lemon Fluff, use a combination of heavy cream and whipped topping.
  • If you don't have a mixer, you can whisk the heavy cream and cream cheese together by hand until stiff peaks form.
  • Use fresh lemon juice and zest for the best flavor.
  • If you don't have lemon extract, you can use vanilla extract instead.
  • Chill the Lemon Fluff for at least 30 minutes before serving for a firmer texture.
  • Store the Lemon Fluff in the refrigerator for up to 3 days.

Conclusion:

Lemon Fluff Layered Dessert is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy families. With its creamy, fluffy texture and bright lemon flavor, this dessert is sure to be a hit with everyone who tries it.

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