Anyone else a huge LEMON fan, especially as warmer weather hits? Say hello to our Frozen Lemon Fluff Dessert!
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.
- 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.)
- 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
Frozen Lemon Fluff Dessert
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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks delish! How long do you chill the milk?
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.
can this be kept frozen for a week, thawed and served successfully?
Yes. It will be fine if kept frozen for up to a week. Be sure it is covered really well.
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!
Can you leave out the 1 cup of sugar and increase the lemon juice to 1/2 cup? This sounds very sweet.
We have made this only as directed in the recipe.
Do you make the jello according to the box, or do you use the jello powder only?
Just use the jello powder only, and follow the directions in the recipe. Hope this helps.
What Jell-O lemon instant pudding or straight lemon gelatin?
Lemon jello as instructed in the recipe.
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! 😂
Thanks Jenn, we added that to the recipe.
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!
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!
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.
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.