Lemon Pineapple Fluff

This doesn’t seem fundamentally different than the recent Pineapple Bavarian, I thought for a moment I was mistaken and it was the same recipe, but no, just VERY similar; amazing the number of retro jello recipes using pineapple and lemon gelatin.
1 package lemon-flavored gelatin
1¼ cups hot water
3 to 4 tablespoons lemon juice (juice of 1 lemon)
1 9-oz. can crushed pineapple
½ cup whipping cream or evaporated milk, chilled
Pinch salt

Dissolve gelatin in the hot water; add all but 1 teaspoon of the lemon juice, and the juice drained from the crushed pineapple. Chill until syrupy. Have the cream or evaporated milk ice cold; turn into a bowl surrounded by cracked ice, and beat until thick. Then add the remaining 1 teaspoon of lemon juice and salt and continue beating until mixture just holds its shape. Whip the gelatin mixture, stirring in the drained pineapple; then fold in the whipped cream or evaporated milk. Continue chilling at least 1 hour; it does not become very stiff. Serve in sherbet glasses. 5 servings.  The Modern Family Cookbook


  1. Judi Campbell says:

    Finally, I found the recipe I lost years ago. I found it in the “70”s in an old farm cookbook while living in northern Alberta. I thought I still had it when I moved to BC but it wasn’t there. Then I started looking and “Here It Is”. Thank you so much

  2. Yay! I am so glad to be of help. Enjoy.

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