Vintage Lemon Fluff Salad
This Vintage Lemon Fluff Salad is a summer must have recipe! Bursting with tart lemon flavor, and undertones of coconut, pineapple, and fruity marshmallows, this dessert salad will always be a hit. It is super easy to prepare and can be made ahead of time.
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What do I need to make the Lemon Fluff Salad?
There are just seven ingredients in this tart lemon fluffy salad. Here is what you will need to make it.
Ingredients:
- 8 Ounces Whipped Cream (1 tub)
- 1 (3 ounce) Box Lemon Jello
- 1 (20 ounce) Can Crushed Pineapple, drained
- 2 Cups Fruity Mini Marshmallows
- 1 Cup Sweetened Shredded Coconut
- ½ Cup Cottage Cheese
- 1 Tablespoon Lemon Juice
- Yellow Food Dye (optional)
Looking for more delicious fluff salads? Give these reader favorites a try!
Banana Pudding Fluff | Orange Fluff Jello Salad |Vintage Cranberry Fluff Salad |Old Fashioned Lime Jello Salad
How do I make the Fluffy Salad?
My favorite thing about this vintage dessert recipe is that it can be made in ten minutes or less. Here are the steps to make the salad.
Step 1: Combine Whipped Cream and Jello Powder
In a large mixing bowl, combine the whipped cream and the jello. Mix until well combined.
*Pro Tip: Make the Salad Brighter! If you would like a brighter yellow color, add a couple drops of the food dye now. Mix until no color streaks appear.
Step 2: Add the remaining ingredients
Add the remaining ingredients: crushed pineapple, fruity mini marshmallows, sweetened shredded coconut, cottage cheese and lemon juice. Fold everythingl together.
Cover and place in the refrigerator for at least 1 hour to allow flavors to develop. Serve and enjoy!
Lemon Fluff Dessert Salad Tips:
- Do not prepare the jello based on the directions shown on the box. You only need the powder, nothing more.
- This can be covered and stored in the fridge for up to 5 days. After a few days, it may accumulate some water. If this happens, simply drain the water and stir before serving.
- The Lemon Fluff Salad should not be put in the freezer.
- I did not use any food dye, but the fluff turns out really light yellow. So, if you're looking for a brighter color, 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.
Vintage Lemon Fluff Salad
Ingredients
- 8 Ounces Whipped Cream 1 tub
- 1 Box Lemon Jello 3 ounces
- Yellow Food Dye optional
- 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
Instructions
- In a large mixing bowl, combine the whipped cream and jello (just the powder). Mix until combined.
- If you would like a brighter yellow color, add a couple drops of the food dye now. Mix until no color streaks appear.
- Add the remaining ingredients: crushed pineapple, fruity mini marshmallows, sweetened shredded coconut, cottage cheese and lemon juice. Fold it all together.
- Cover and place in the refrigerator for an hour.
- Serve and enjoy!
Notes
- Do not prepare the jello based on the directions shown on the box. You only need the powder, nothing more.
- 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.
