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Lemon Fluff Recipe

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This recipe for Lemon Fluff is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chill one 14 1/2 ounce can (1 3/4 C. evaporated milk (unopened) in the refrigerator until it is icy cold, about three to four hours. Dissolve one package lemon gelatin in 1 3/4 C. hot water. Chill until partially set. Whip until light and fluffy. Add 1/4 C. lemon juice and 1 cup sugar. Whip the chilled milk and fold into gelatin mixture. Add 8 chopped maraschino cherries. Line bottom of a 9x13 inch pan with 1 1/2 C. vanilla wafer crumbs. Pour in the gelatin mixture. Top with half cup of vanilla wafer crumbs. Chill until firm.
Directions:
Directions:
Cut into squares and center each with a maraschino cherry.
Serves 12.

 

 

 

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