Best Jello Fluff Recipes

WEIGHT WATCHERS JELLO PUDDING FLUFF

Steps:

• In a large mixing bowl, mix together the Cool Whip, pudding mix and jello mix until smooth.
• Fold in crushed pineapple and mandarin oranges and mix until combined.
• Chill in refrigerator until serving.

STRAWBERRY JELLO FLUFF DESSERT

Steps:

• In large mixing bowl, add jello powder to cottage cheese and mix well, scraping bottom and sides of bowl, until THOROUGHLY blended.
• Gently stir in sliced strawberries.
• Fold in thawed Cool Whip to blend, and transfer to serving dish.
• Top with chopped pecans, cover, and refrigerate at least 3 hours (preferably overnight).

WEIGHT WATCHER PUDDING JELLO FRUIT FLUFF (WW)

Steps:

• drain all fruit.
• mix jello and pudding into thawed cool whip.
• gently fold drained fruit into cool whip mixture.
• chill.

LEMON JELLO FLUFF PIE

Steps:

• In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
• Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
• Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).

LEMON FLUFF JELLO RECIPE - (5/5)

Steps:

• Drain pineapple and save juice. Add to water to make 2 cups. Bowl 2 cups water. Empty jello into boiled water. Mix well. When dissolved, combine pineapple juice with cold water and mix. Refrigerate saucepan until jello is partially set. Approximately 45 minutes. Put jello mixture in bowl and whip with mixer. Fold in Cool Whip. Fold in pie filling, crushed pineapple and blend. Spray 2 qt. mold or bundt pan with PAM. There will be extra.

STRAWBERRY - BANANA JELLO FRUIT FLUFF SALAD

Steps:

• Mix hot water with puddings and Jell-O mix in a small saucepan.
• Stir over medium high heat approximately 5 minutes.
• Let cool on stovetop completely.
• Stir in Cool Whip & fruit.
• Transfer to large serving bowl.
• Cover & refrigerate overnight.

APRICOT JELLO FLUFF

Steps:

• Mix jello, pineapple, and sugar together and boil until dissolved.
• let sit, when partly set whip until foamy.
• beat until smooth, then add in cream cheese and milk, stir until thouroughly blended.
• Add in cool whip.
• Enjoy! :).

JELLO FLUFF

Steps:

• Mix cottage cheese and dry jello mix until cottage cheese is thoroughly colored by jello.
• Add pineapple and mix well.
• Fold in cool whip.
• Refrigerate 4-6 hours.

ORANGE CREAMSICKLE JELLO FLUFF

Steps:

• 1. With a hand mixer blend 1 package of cream cheese with 2 tubs of Cool Whip. Once blended, add the 2 boxes of jello. Then blend coconut into mixture. Next gently blend in 1 can of drained crushed pineapple (I blend on low speed just until evenly mixed into cream cheese mixture-if blended too much, it will make the mixture soupy).
• 2. Gently fold into mixture drained Mandarin Oranges and Marshmallows.
• 3. Chill in refrigerator for 2 hours. (I prefer to let set overnight for flavors to set.) You can get into this right away after mixing. The mixture should not be soupy or runny. It should have a "Mousse-like" texture. Enjoy!

LEMON JELLO FLUFF

Steps:

• 1. Cut cream cheese into small squares.
• 2. Drain pineapple,keeping juice. Bring juice to boil, and add to dry jello.
• 3. Using a mixer add pineapple and cream cheese to jello.
• 4. Refrigerate until partially set. Fold in cool whip and refrigerate, till ready to serve. at least an hour.

LIME JELLO FRUIT FLUFF

Steps:

• 1. mix all ingredients together and chill.
• 2. Chef tip. the jello is not prepared just pour the box in and mix it up.

RASPBERRY JELLO FRUIT FLUFF

Steps:

• Completely dissolve the raspberry gelatin in the boiling water.
• Add cold water.
• Stir in the raspberry sauce.
• Cool until thickened but not firm.
• Whip the gelatin until frothy and lighter in color.
• Fold the whipped topping into the whipped gelatin until there are no white streaks.
• Gently fold the raspberries into the mixture.
• Use a few berries for decoration.
• Refrigerate until firm, about three hours.

STRAWBERRY JELLO TAPIOCA FLUFF

Steps:

• In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
• Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.

APRICOT-JELLO-FLUFF

Steps:

• Mix 1 cup boiling water w/gelatin, to dissolve. Drain liquid from oranges, & add 3/4 cup liquid from Mandarin oranges to gelatin. (If short on liquid, add water or orange juice to make up the difference.) Mix well.
• Put gelatin mixture in refrigerator. When slightly set, whip with a fork. Add baby food apricots & whipped topping. Whip with fork again. Gently fold in Mandarin oranges.
• Pour into serving bowl or a mold and refrigerate, at least 2 hours to overnight.

ORANGE FLUFF JELLO SALAD

Steps:

• 1. Mix together pudding, jello and water in pan and cook over medium heat, stirring constantly, until it boils. Remove from heat and pour into large glass bowl. Refrigerate until mixture thickens, about 1 hour. Beat until creamy. Fold in Cool Whip, marshmallows and drained fruit. Chill another hour before serving. Just before serving, slice bananas and stir them in. Top with additional mini marshmallows for decoration. If you like coconut, you could also top with coconut for a more tropical flavor. Note: Some people loved it, some found it too sweet. If you want a less sweet dessert or lower calorie, use sugar free pudding, sugar free jello and light Cool Whip.

2-INGREDIENT CREAMY JELLO YOGURT FLUFF

Steps:

• Pour the boiling water into the blender. Add the gelatin.
• Cover the blender, being sure to hold the lid down to prevent the lid from popping off because of steam, and blend at low speed until the gelatin is completely dissolved, about 30 seconds.
• Combine the cold water and ice cubes to make 1-1/4 cups. Add to the gelatin in the blender and stir until the ice is partially melted.
• Add the yogurt. Cover and blend at high speed for 30 to 45 seconds.
• Divide the mixture evenly between 5 dessert glasses, bowls or ramekins. Refrigerate until set, about 30 minutes.

JELLO FLUFF

Steps:

• 1. Mix jello ,sugar,lemon juice, and boiling water in a bowl. Place in frigerator till it becomes a soft set.
• 2. Mix crushed graham crackers and butter.
• 3. Mix and pat into 9 inch square pan. Reserve 2 tablespoons for topping.
• 4. Beat the evaporated milk at high speed with mixer.
• 5. Gradually add softed jello.And beat till fluffy.
• 6. Pour over crust.Add 2 tablespoons of graham cracker on top. Keep chilled.

CROWN JELLO SALAD WITH FLUFF DRESSING

Steps:

• 1. Jello: Dissolve jello in boiling water; add cold liquid. Chill until partially set; fold in apples, celery and nuts. Pour into 4 1/2 cup mold; chill until firm. Unmold; fill center with Fluffy Dressing.
• 2. Fluffy Dressing: Combine sour cream and salad dressing; mix well. Fold in marshmallows. Fill center of jello salad. Decorate top with sliced apple -arrange in star form and trim serving plate with more apple slices if desired. --- Note: This Dressing is great on many other desserts and salads.

ORANGE JELLO FLUFF

Steps:

• Stir everything but the orange segments together until well mixed.
• Gently fold in the orange segments.
• Serve chilled.

JELLO FLUFF

Steps:

• In a medium bowl, dissolve the jello in 1 cup boiling water, stirring 3 minutes. Add 1 1/2-2 cups ice cubes and stir until the jello starts to thicken; about 3 minutes. Remove any unmelted ice. In a small bowl, beat the cream cheese with a mixer until smooth. Add a small amount of the jello (2 tablespoon or so) to the cream cheese. Beat until smooth and creamy. Add the cheese mixture to the rest of the jello; beat on high until foamy. Pour into servings dishes and chill until set. Makes 4 servings Do not freeze