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Lemon Fluff

Friday Night Dinner

Easy

lemonfluff [1]
I first saw this recipe in Yated Neā€™eman and have been making it ever since. It is always a hit. Leave out the crust and you just have a nice lemon mousse.

Crust

1-1/2 cups graham cracker crumbs
4 tablespoons margarine, melted

Mix together and press into bottom of 9 or 10-inch spring form pan.

Filling

1 cup pareve whip
1 jar (7 ounces) marshmallow fluff
1 can (29 ounces) lemon pie filling

Beat whip until stiff peaks form. Beat in marshmallow fluff and then lemon pie filling. Pour into prepared crust and freeze, covered. Allow to soften in refrigerator 1/2 hour before serving