Lemon Cheesecake Fluff

🧂 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

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

Nutrition Info