If you love lemon desserts as much as I do you’re going to love this easy Lemon Fluff recipe! This light and airy, no-bake dessert is one that our family has enjoyed for years!
A recipe passed down from Grannie
This is a recipe my Grannie and my Mom used to make for family gatherings and the taste and fluffy texture is something that takes me straight back to my childhood.
I’ve made it for a few get togethers and everyone always asks for the recipe so I thought I’d share it with all of you!
No-Bake Lemon Squares Recipe
- 1 large package of lemon Jell-O
- 2 cups boiling water
- 1½ cups cold water
- 1 Cook & Serve Lemon Pie Filling Mix (not instant)
- 1 8 oz. container Cool Whip
- Prepare lemon Jell-O with 2 cups boiling water and 1½ cups cold water. Let partially set. Prepare pie filling according to package directions and let cool. Cover with plastic wrap until cool to avoid "skin" forming on top layer. Whip together Jell-O, pie filling and Cool Whip in large bowl. Let set in the fridge. Top with whipping cream and garnish with fresh lemon slices.
I love making this for dessert for the family or for parties on warm summer days. It’s cool, refreshing and doesn’t involve heating up my kitchen!
If you’re hosting a party, this is a recipe that can be made in advance and chilled in the fridge, no last-minute preparations required. It’s as easy as it gets folks!
If you give this Lemon Fluff recipe a try you’ll have to let me know what you think!
Lori Dailey says
What size box of lemon pie filling? This sounds so light and refreshing!
The large 6oz box. 🙂
Morgan @ Morgan Manages Mommyhood says
Oh my goodness, this looks amazing! What a fun, light summer dessert!
Celeste | The Whole Serving says
Lemon is one of my favorites and I how simple this is to make.
Have you tried the lemon fluff with whipped cream instead of cool whip? I don’t like the chemical-ness of cool whip.
I haven’t tried using real whip cream but if you do let us know how it turns out! 🙂
Carol Morris says
Yes, I used real whip cream and a 22 oz. can lemon pie filling/topping. It turned out delicious and I can’t wait to make it for my friends. So, so easy!
This looks amazing! How many servings will this make?
Confused about when to mix the partially set jello with the pie mix/cool whip. Help? Thanks!
This looks delicious! Just wamted to check before I go to the store – what size pie filling is it? And do you refrigerate the jello & the pudding after preparing each when you say to let set & cool? Thanks!
Get the large size box Janet and yes, I’d refrigerate. 🙂
Hi. I want to make this for our Easter Dinner so can this be made the day ahead or is it best to make the day of? Any advice on this is appreciated.
It can be made the day ahead for sure Tracy!
Anne Stourse says
I can’t locate pie filling mix, only canned, 15.75 oz. Would that work? If so, how much of the canned should I use? Thanks
Does this set up enough to put on a graham cracker crust?
In the video it shows sugar and egg being put in. In the ingredients it does not call for eggs or sugar. Please explain.
Prepare the lemon pie filling according to package directions.
This looks good and easy. Not sure how firm jello neefs to be. But will try it. Directions could be just a tad bit better. But think it will work. Thsnks.
What exactly is lemon pie filling mix? Can you send a brand?
Goodness ladies, pudding and pie filling are one and the same. Look at the side of the box! Delightful recipe, thank you so much!