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!
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.