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Lemon Cheesecake Fluff | Can't Stay Out of the Kitchen | this spectacular "fluff"-type #FruitSalad is terrific for company or #holiday dinners. It includes #CreamCheese, #CheesecakePuddingMix, #Lemon #JellO, miniature #marshmallows, #CoolWhip & #walnuts.Serve it in a trifle dish, glass bowl or parfait glasses for special occasions. #LemonCheesecakeFluff #salad

Lemon Cheesecake Fluff

Teresa Ambra
Lemon Cheesecake Fluff just sparkles with flavor! Lemon Jell-O, cream cheese and Cheesecake Pudding Mix combine to make this "salad" taste like Lemon Cheesecake! The marshmallows, pineapple, walnuts and maraschino cherries add delightful texture and deliciousness. This elegant and festive fluffy, creamy, salad is marvelous for company or holiday dinners, but easy enough to make for weeknight meals!
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Fruit Salad/Dessert, Salad, Side Dish
Cuisine American
Servings 12
Calories 219 kcal

Equipment

  • 1 trifle dish or use a glass bowl or parfait dishes
  • 1 wooden spoon
  • 1 whisk
  • 1 nut chopper if nuts are not previously chopped
  • measuring cups
  • measuring spoons

Ingredients
  

  • 3.4 oz. box lemon Jell-O
  • 3.4 oz. box cheesecake pudding mix
  • 1 cup boiling water
  • 1 cup cold water
  • 1 tsp. lemon extract
  • 8 oz. pkg. cream cheese softened (one eight-ounce block)
  • 8 oz. container Cool Whip
  • 20 oz. can crushed pineapple UNDRAINED
  • 1/2 cup walnuts finely diced (reserve two tablespoons for topping) (measure after chopping)
  • 2 cups miniature marshmallows divided use
  • 12 maraschino cherries for decoration, if desired

Instructions
 

  • In a mixing bowl, dissolve the lemon Jell-O in boiling water.
  • Stir until thoroughly mixed.
  • Add cold water and stir ingredients to combine.
  • Place bowl in refrigerator and refrigerate approximately 15 minutes.
  • Add cheesecake pudding mix and lemon extract and whisk into Jell-O mixture until pudding mix is completely dissolved.
  • Refrigerate mixture an additional 20 minutes.
  • Add softened cream cheese, whipped topping, undrained crushed pineapple, 1 ½ cups marshmallows and all but two tablespoons of the nuts.
  • If desired, transfer mixture to a glass serving bowl, trifle dish or parfait dishes.
  • Refrigerate mixture for 2 hours.
  • Garnish fluff with remaining marshmallows, diced nuts, maraschino cherries and a lemon slice curl (if desired.) 
  • Refrigerate until ready to serve, or overnight.

Notes

NOTE: This recipe takes approximately 4 hours to make to allow for the different times of refrigeration. Refrigerate until ready to serve or overnight.
 
NOTE: This recipe needs the lemon extract to make this salad "pop" in flavor.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 219kcalCarbohydrates: 37gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 304mgPotassium: 154mgFiber: 1gSugar: 32gVitamin A: 51IUVitamin C: 5mgCalcium: 96mgIron: 0.4mg
Keyword cheesecake pudding mix, fruit salad, lemon cheesecake salad, lemon jello, marshmallows, pineapple, salad
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