Delicious Lemon Fluff Salad Recipe
Turn this classic Lemon Fluff Salad recipe into a summer must-have recipe! Bursting with tart lemon flavor, with added undertones of coconut, pineapple, and fruity marshmallows, this salad will always be a hit. Super easy to prepare and can be made ahead of time!
This Lemon Fluff Salad is the perfect side dish/dessert to take for potlucks! It is a simple recipe and everyone will enjoy the burst of flavors mixed with a fluffy texture.
Just a few ingredients
How to make Lemon Fluff Salad Recipe
In a large mixing bowl, combine the whipped cream and jello (powder only) until mixed together.
If you would like your lemon fluff salad to have a more yellow color, add a couple of drops of yellow food dye. Mix until no color streaks appear. This step is not necessary and is optional.
Add in the remaining ingredients and fold the ingredients in.
Cover with cling wrap and place in the fridge for an hour before serving.
How to store Lemon Fluff Salad
Store in an airtight container in the refrigerator for about 5 days. If you notice some water collecting during this time, it is not bad. Simply drain the water and stir before serving.
Do Not Freeze.
Tips & Tricks
- DO NOT prepare the Jello based on the directions on the box. You only need the powder.
- I didn’t use any food dye, but the fluff turns out really light yellow. So, if you’re looking for a brighter color for whatever reason, just add some of the dye to the whipped cream mixture before all the other ingredients are added.
- If you don’t like the fruity marshmallows or can’t get your hands on them, normal white mini marshmallows are just fine as well.
- If you don’t drain the crushed pineapple, it can potentially make the fluff too soupy. It doesn’t have to be perfectly drained, but mostly drained is the best.
Delicious Lemon Fluff Salad Recipe
Ingredients
- 8 Ounces Whipped Cream 1 tub
- 1 Box Lemon Jello 3 ounces
- 1 Can Crushed Pineapple drained (20 ounces)
- 2 Cups Fruity Mini Marshmallows
- 1 Cup Sweetened Shredded Coconut
- ½ Cup Cottage Cheese
- 1 Tablespoon Lemon Juice
- Yellow Food Dye optional
Instructions
- In a large bowl, mix until well combined the whipped cream and jello (powder only).
- If you would like a more yellow color to your salad, add a couple of drops of yellow food dye. Mix until there are no color streaks.
- Fold in the remaining ingredients.
- Cover and place in the fridge for 1 hour before serving.
Notes
- DO NOT prepare the Jello according to the directions on the box. You only need the powder.
- This can be covered and stored in the fridge for up to 5 days. After a few days, it may accumulate some water. However, it’s not bad, simply drain the water and stir before serving. Do not freeze.
- I didn’t use any food dye, but the fluff turns out really light yellow. So, if you’re looking for a brighter color for whatever reason, just add some of the dye to the whipped cream mixture before all the other ingredients are added.
- If you don’t like the fruity marshmallows or can’t get your hands on them, normal white mini marshmallows are just fine as well.
- If you don’t drain the crushed pineapple, it can potentially make the fluff too soupy. It doesn’t have to be perfectly drained, but mostly drained is the best.
Is there a substitute for the pineapple? My husband hates pineapple. This salad sounds good but I don’t want to eat it all myself. Thank you for your time.
I have only made it with pineapple so I am not sure what to substitute it with. Sorry.
Can cream cheese be substituted for the cottage cheese ?
I have not tried this ingredient swap so I am unsure how that would turn out. If you try it, come back and let us know how it turned out.