Name: Frozen Lemon Fluff Dessert
Prep time: 195 min
Total time: 195 min
Ingredients: 3 ounces lemon jello (1 box); 1 cup sugar; 1¾ cups boiling water; ¼ cup lemon juice; 2½ cups lemon oreos (crushed); 12 ounces evaporated milk (chilled); 1 lemon (sliced for garnish); zest of lemon (for garnish)

This Frozen Lemon Fluff Dessert is so full of flavor and so easy to make. It's the perfect spring or summer dish, that is perfectly light and refreshing. You will love how quick and delicious it is.

Anyone else a huge LEMON fan, especially as warmer weather hits? Say hello to our Frozen Lemon Fluff Dessert!

Frozen Lemon Fluff Dessert on a white plate topped with lemon slices

This recipe is easy to make, and most of the “prep time” is just when it’s setting up in your freezer (and that’s the kind of prep I can deal with! haha).

Ingredient Notes

Lemon Jello
Sugar
Water
Lemon Juice
Lemon Oreos
Evaporated Milk
Lemon Sliced, for garnish
Zest of Lemon, for garnish

How to Make Frozen Lemon Fluff Dessert

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 9×13″ pan, set aside.

Blended golden oreo cookies in the bottom of a 9x13 glass pan

In a medium bowl, pour chilled 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.

(this is what it looks like when “stiff peaks” form, if you were wondering.)

Fluffed whipped evaporated milk in a glass bowl

Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.

Storing and Other Tips

For this recipe, we recommend making it and eating it within the week. We wouldn’t keep this in the freezer for longer than a week, because it can lose it’s creamy texture and become more icy.

For best results, we recommend eating it within 7 days and not thawing and re-freezing.

Freezing desserts that are creamy can be a little difficult, because freezer burn can happen quickly.

Lemon Oreo Crust

For this recipe, we recommend crushing the Oreo’s, depending on how you prefer them. If you like them to be a little thicker, or in larger pieces, we recommend crushing them with hammer or rolling pin.

If you like your crust a little more thin, we recommend blending them in a food processor, or blender.

More Lemon Desserts You Might Like

Serves: 15 servings

Frozen Lemon Fluff Dessert

4.50 from 2 votes

This Frozen Lemon Fluff Dessert is so full of flavor and so easy to make. It's the perfect spring or summer dish, that is perfectly light and refreshing.

Prep Time 3 15

Cook Time 0

Total Time 3 15

Print Pin

Ingredients

3 ounces lemon jello 1 box
1 cup sugar
1¾ cups boiling water
¼ cup lemon juice
2½ cups lemon oreos crushed
12 ounces evaporated milk chilled
1 lemon sliced for garnish
zest of lemon for garnish

Instructions

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 9×13" pan, set aside.
In a medium bowl, pour chilled 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.

Notes

We wouldn’t keep this in the freezer for longer than a week, because it can lose it’s creamy texture and become more icy.

Recipe adapted from: Taste of Home

Nutrition

Calories: 236 kcal · Carbohydrates: 41 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 2 g · Cholesterol: 7 mg · Sodium: 145 mg · Potassium: 108 mg · Fiber: 1 g · Sugar: 31 g · Vitamin A: 56 IU · Vitamin C: 6 mg · Calcium: 70 mg · Iron: 1 mg

Equipment

Recipe Details

Course: Dessert

Cuisine: American

Cost: $10

Author: Steph Loaiza

Questions & Reviews

Peg says:

This looks delish! How long do you chill the milk?

Cyd says:

It needs to be cold. You can set it in the fridge the night before making, or at least a few hours so it's cold.

Lynn says:

can this be kept frozen for a week, thawed and served successfully?

Cyd says:

Yes. It will be fine if kept frozen for up to a week. Be sure it is covered really well.

Steph from OK City says:

I’ve made 3x this summer. It is so yummy & chilly, perfect for hot days. Two tips I discovered for myself are that you can simply use a whole package of Lemon Oreos for the crust, and that the easiest way to crumble them is to process them in a food processor. I also like to top off a serving with Readywhip. This is a keeper for my recipe go-to’s!

Alice says:

Can you leave out the 1 cup of sugar and increase the lemon juice to 1/2 cup? This sounds very sweet.

Cyd says:

We have made this only as directed in the recipe.

Kelso says:

Do you make the jello according to the box, or do you use the jello powder only?

Cyd says:

Just use the jello powder only, and follow the directions in the recipe. Hope this helps.

Kw says:

What Jell-O lemon instant pudding or straight lemon gelatin?

Momma Cyd says:

Lemon jello as instructed in the recipe.

Jenn says:

This looks so refreshing for summer! One suggestion - for people like me who just jump to the recipe, you might want to mention in the receipt itself that the milk needs to be chilled. Just learned that the hard way! 😂

Momma Cyd says:

Thanks Jenn, we added that to the recipe.

Judy C says:

I was skeptical about the evaporated milk but this came really well. My store only have the Oreo thin lemon cookies, so I used that and it was a bit crumbly but still delicious. I used the full package, reserving a bit to sprinkle on top. I also added zest of 2 lemons since we are lemon freaks at this house. It’s definitely staying in rotation! (I might add just a little melted butter to the crumbs next time if I can only find the thin Oreos. No other changes needed!). Thanks for a great recipe!

Judy C says:

Alice, it was pretty sweet so I think you can reduce the sugar. My store only had thin lemon Oreos so mine came out less sweet. You might try that. If you make the modifications you talked about, I’d sure like to know how it came out!

Michelle Gill says:

This looks so good but I am obviously doing something wrong. I put the jello mixture in the fridge for over an hour and its still so runny. I also beat the chilled evaporated milk for 30 minutes and its still runny. HELP!! What am I doing wrong? haha.

Momma Cyd says:

Hi Michelle, did your lemon jello mixture start to thicken up as in step 1 of the instructions? And did you beat the evaporated milk until the stiff peaks formed? If those 2 things happened and when you mixed them together and then freeze, you should have had no problem with it setting up in the freezer.

Join The Discussion

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Peg says:

This looks delish! How long do you chill the milk?
Cyd says:

It needs to be cold. You can set it in the fridge the night before making, or at least a few hours so it's cold.
Lynn says:

can this be kept frozen for a week, thawed and served successfully?
Cyd says:

Yes. It will be fine if kept frozen for up to a week. Be sure it is covered really well.
Steph from OK City says:

I’ve made 3x this summer. It is so yummy & chilly, perfect for hot days. Two tips I discovered for myself are that you can simply use a whole package of Lemon Oreos for the crust, and that the easiest way to crumble them is to process them in a food processor. I also like to top off a serving with Readywhip. This is a keeper for my recipe go-to’s!
Alice says:

Can you leave out the 1 cup of sugar and increase the lemon juice to 1/2 cup? This sounds very sweet.
Cyd says:

We have made this only as directed in the recipe.
Kelso says:

Do you make the jello according to the box, or do you use the jello powder only?
Cyd says:

Just use the jello powder only, and follow the directions in the recipe. Hope this helps.
Kw says:

What Jell-O lemon instant pudding or straight lemon gelatin?
Momma Cyd says:

Lemon jello as instructed in the recipe.
Jenn says:

This looks so refreshing for summer! One suggestion - for people like me who just jump to the recipe, you might want to mention in the receipt itself that the milk needs to be chilled. Just learned that the hard way! 😂
Momma Cyd says:

Thanks Jenn, we added that to the recipe.
Judy C says:

I was skeptical about the evaporated milk but this came really well. My store only have the Oreo thin lemon cookies, so I used that and it was a bit crumbly but still delicious. I used the full package, reserving a bit to sprinkle on top. I also added zest of 2 lemons since we are lemon freaks at this house. It’s definitely staying in rotation! (I might add just a little melted butter to the crumbs next time if I can only find the thin Oreos. No other changes needed!). Thanks for a great recipe!
Judy C says:

Alice, it was pretty sweet so I think you can reduce the sugar. My store only had thin lemon Oreos so mine came out less sweet. You might try that. If you make the modifications you talked about, I’d sure like to know how it came out!
Michelle Gill says:

This looks so good but I am obviously doing something wrong. I put the jello mixture in the fridge for over an hour and its still so runny. I also beat the chilled evaporated milk for 30 minutes and its still runny. HELP!! What am I doing wrong? haha.
Momma Cyd says:

Hi Michelle, did your lemon jello mixture start to thicken up as in step 1 of the instructions? And did you beat the evaporated milk until the stiff peaks formed? If those 2 things happened and when you mixed them together and then freeze, you should have had no problem with it setting up in the freezer.