Description
A light and refreshing frozen lemon fluff dessert made with lemon jello, whipped evaporated milk, and a crushed lemon Oreo crust—perfect for spring and summer gatherings.
Ingredients
- 3 ounces lemon jello
- 1 cup sugar
- 1 3/4 cups boiling water
- 1/4 cup lemon juice
- 2 1/2 cups lemon Oreos, crushed
- 12 ounces evaporated milk, chilled
- 1 lemon, sliced for garnish
- Lemon zest, for garnish
Instructions
1. In a large bowl, whisk together the lemon jello, sugar, boiling water, and lemon juice until the sugar is dissolved. Cover and refrigerate until almost set, about 1 hour.
2. Press the crushed lemon Oreos into the bottom of a 9×13-inch pan and set aside.
3. In a medium bowl, beat the chilled evaporated milk until stiff peaks begin to form, about 3 to 5 minutes.
4. Fold the whipped evaporated milk into the jello mixture until completely combined.
5. Pour the mixture over the Oreo crust and spread evenly.
6. Freeze for 2 to 3 hours, or until set.
7. Cut into squares and serve topped with lemon slices and lemon zest.
Notes
Do not keep this dessert in the freezer for longer than 1 week, as it can lose its creamy texture and become icy.
Chilled evaporated milk whips best, so keep it very cold before using.
This dessert is especially refreshing for spring and summer occasions.
Nutrition
- Serving Size: 1 square
- Calories: 236 kcal
- Sugar: 31 g
- Sodium: 145 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 7 mg