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40 minutes

Lemon Fluff Dessert

Steph LoaizaWritten by:
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5 from 1 vote
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Looking for a new light spring recipe? This Lemon Fluff Dessert is cheap and so easy to make. It is also one of my new favorite desserts! Perfect for Easter, or just to treat yourself 🙂

LEMON FLUFF DESSERT RECIPE

5 from 1 vote
This Lemon Fluff Dessert is cheap and so easy to make. It is also one of my new favorite desserts! Perfect for Easter, or just to treat yourself 
Serving20
Prep Time 40 minutes
Total Time 40 minutes
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Ingredients

Crust:

  • ½ cup butter
  • 2 cups graham cracker crumbs

Middle Layer:

  • 8 ounces fat free cream cheese
  • 1 cup sugar
  • 1 cup cool whip

Filling:

  • 2 small boxes instant lemon pudding, (3.4 ounces each)
  • 3 cups milk

Topping:

  • remaining cool whip
  • lemon zest
  • 20 raspberries, for garnish (optional)

Instructions

  1. Combine melted butter and graham cracker crumbs until evenly soggy.
  2. Pat down into the bottom of a greased 9x13 pan.
  3. Bake at 350 degrees for 5 minutes.
  4. In a separate bowl, combine softened cream cheese, sugar, and cool whip.
  5. Blend with a hand mixer until light and fluffy.
  6. Pour and spread the fluffy mixture over the graham cracker crust.
  7. Refrigerate for 30 minutes
  8. In a different bowl, combine and mix together lemon pudding and milk until it is thick.
  9. Spread over the cream cheese topping.
  10. Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

Nutrition

Calories: 156 kcal · Carbohydrates: 20 g · Protein: 4 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 195 mg · Potassium: 103 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 214 IU · Vitamin C: 1 mg · Calcium: 94 mg · Iron: 1 mg
Cuisine: American
Course: Dessert
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Questions & Reviews

  2. Liz says:

    Looks delicious. Thank you and have a great weekend!

  3. Kathy Myers says:

    Enjoyed this easy yummy recipe5 stars

  4. lee says:

    can this dessert be frozen for couple weeks before serving?

  5. Momma Cyd says:

    We have not tried freezing this yet. We always make it and eat it. But it should freeze fine with similar ingredients as in cheesecake.

Steph Loaiza
About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.
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