Description
Turn this classic Lemon Fluff Salad 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!
Ingredients
Scale
- 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.
Nutrition
- Serving Size:
- Calories: 186
- Sugar: 21.2 g
- Sodium: 108.9 mg
- Fat: 8.6 g
- Saturated Fat: 6.2 g
- Trans Fat: 0 g
- Carbohydrates: 25.8 g
- Fiber: 0.6 g
- Protein: 3.1 g
- Cholesterol: 18.6 mg
Keywords: Lemon Fluff Salad Recipe