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–+ servings

Lemon Fluff Icebox Dessert Bars

This beloved vintage recipe for lemon fluff icebox dessert bars has been around for over a half a century. With its delicate and airy texture, these bars are the perfect way to cool off and satisfy your sweet cravings. I’ve created a dairy-free version that doesn’t compromise on flavor or silky texture. You can easily make this recipe into a lemon icebox pie for a summer dessert idea for July 4th party.
Print Recipe
Prep Time 8 minutes
Total Time 4 hours 28 minutes
Course Dessert
Cuisine American
Servings 9
Calories 164 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup plant butter melted (I used Country Crock olive oil butter)
  • 3 tbsp granulated sugar
  • 3 oz box of lemon Jell-O gelatin dessert powder
  • 2/3 cup boiling water
  • 1 cup ice water
  • 8 oz whipped topping dairy free (I used So Delicious CocoWhip)
  • Fresh blueberries strawberries and star-shaped shortbread cookies.

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Begin by lining your 8x8 or 9x9 pan with parchment paper, making sure you have to overhang to be able to lift dessert out.
  • Add graham cracker crumbs, plant butter and sugar to a medium bowl and stir to combine. Pour mixture into bottom of lined pan and use a rubber or silicone spatula to press into bottom of pan evenly. Place pan in freezer while you begin making the lemon fluff filling.
  • To make lemon fluff filling, add packet of lemon Jell-O powder to a large bowl, then add the 2/3 cup of boiling water. Stir until Jell-O powder is fully dissolved, then add cup of ice water and stir.
  • Now it’s time to incorporate and fold in the whipped topping. First just add a spatula full and fold/stir in. (This will loosen the mixture and prepare it to evenly receive the rest of the whipped topping.)
  • Next, add the rest of the whipped topping and fold in until thoroughly incorporated. Place bowl with filling in fridge for 10 minutes until it thickens a little more. Remove and use mixer to mix well, about 30-60 seconds on medium speed.
  • Pour filling into prepared pan on top of graham cracker crust and tap pan on counter a few times (gently) to bring air bubbles to top. Place in freezer for at least 4 hours or overnight.
  • When ready to garnish and serve lemon fluff bars, remove from freezer, lift out of pan then use a large knife to trim edges to make clean, even sides. Cut bars into even portions, then garnish if desired.

Nutrition

Calories: 164kcalCarbohydrates: 28gProtein: 2gFat: 5gSodium: 137mgSugar: 21g
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