Frozen Lemon Fluff Dessert

Anyone else a huge LEMON fan, especially as warmer weather hits?! I LOVE it – and I know one of the sisters likes it better than CHOCOLATE. But when you have desserts like our gooey lemon bars, can you really blame her?

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!). One of the main ingredients CHILLED evaporated milk. When you beat it long enough (about 3-5 minutes), it more than doubles in size and makes the perfect fluffy ingredient. PS – this is what it looks like when “stiff peaks” form, if you were wondering!

The other thing that makes this recipe so special? The crust. It’s made with LEMON OREOS. Blended up and pressed into the bottom of a 9×13″ pan (with no other ingredients added!), it makes the PERFECT crust.

Freeze it for a few hours, and you’re ready with a delicious, summery treat!

Serves: 15

Frozen Lemon Fluff Dessert

3 hr, 15 Prep Time

3 hr, 15 Total Time

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  • 1 (3 ounce) box lemon jello
  • 1 cup sugar
  • 1 3/4 cups boiling water
  • 1/4 cup lemon juice
  • 2 1/2 cups lemon oreos, crushed
  • 1 (12 ounce) can evaporated milk, chilled
  • 1 lemon, sliced for garnish
  • zest of 1 lemon, for garnish


  1. 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).
  2. Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
  3. In a medium bowl, pour 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.
  4. Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.

Recipe adapted from: Taste of Home

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5 Responses to “Frozen Lemon Fluff Dessert”

  1. Steph from OK City
    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!

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