Vintage Lemon Fluff Salad

Lemon Fluffy Salad with a lemon slice on top.

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.

4.89 from 9 votes

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Course: Dessert

Cuisine: American

Keyword: Lemon Fluff Salad

Prep Time: 10

Chill Time: 1

Servings:

Calories: 191kcal

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

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. 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.

Nutrition