Mukilteo cook Kathryn Johnson recently told us, “I made a dessert in the late 1960s my recipe card called fluff that was light and fluffy. After many uses, my old recipe is hard to read through the aging, fading ink, gelatin splatters and water stains!”
She went on, “If anyone knows of this
recipe, I’d love to fix it again for my family.”
As it happens, Kathryn has hit the fluff jackpot, seven Forum cooks’ worth, so here we go, starting with this version shared by Camano Island helper Milly Norwood. She says. “I received this recipe called fluff duff 45 years ago from a friend, Jo Warren.
Next, longtime Forum helper Jill Henrikson of Bothell tells us, “Here is an old lemon fluff recipe our family would make after Girl Scout cookie sales ended. We substituted Girl Scout shortbread cookie crumbs for the vanilla wafer crumbs. At that time, the size of a Jell-O package was 4 ounces.”
And last but not least, Lynnwood cook Dianne Nelson. You’ll notice her ingredients call for a large, not small, package of gelatin.
Fluff duff
1 small package either raspberry or strawberry gelatin
1 can (12 ounces) evaporated milk
1/2 cup sugar
1 sleeve graham crackers, crushed, divided
Mix gelatin according to directions and put in the refrigerator to thicken. Empty evaporated milk into a tin pan (the old ice-cube trays work great or a cake pan) and place in the freezer until frozen around the edges.
When the milk is frozen around the edges, put in a bowl and beat, adding sugar as you would with whipped cream. When gelatin thickens, beat with a mixer and add the milk mixture. Beat until mixture is thoroughly mixed.
Butter a large bowl and sprinkle crushed cracker crumbs on the bottom. Alternate the gelatin/milk mixture with the crumbs, ending with the cracker crumbs on top. Refrigerate and then enjoy!
Lemon fluff with Girl Scout shortbread cookie crumbs
1 large can evaporated milk
1 small package lemon-flavored Jell-O
13/4 cups hot water
1/4 cup lemon juice
1 cup sugar
21/2 cups Girl Scout shortbread cookie crumbs or vanilla wafer crumbs, divided
Chill unopened can of milk in the refrigerator until icy, about 3 to 4 hours. Dissolve gelatin in hot water and chill until partially set.
Whip the partially set gelatin until light and fluffy and whip in the lemon juice and sugar. Whip the chilled milk and fold into the gelatin mixture.
Line the bottom of a 9-by-13-inch pan with some of the crumbs. Cover with the gelatin mixture. Top with the remaining crumbs and chill until firm. To serve, cut into squares. Makes 12 servings.
Fluff from the ’60s
1 large can evaporated milk
1 large package gelatin, any favorite flavor
13/4 cups hot water
1 cup sugar
1/4 cup lemon juice IF you are using lemon gelatin
Vanilla wafers or graham crackers, crushed, divided
Maraschino cherries
Chill the evaporated milk before opening. Add the hot water to the gelatin and chill until set enough to whip. Then whip until light and fluffy (add lemon juice if using lemon gelatin). Add the sugar and whip until the sugar is dissolved.
Whip the chilled milk and combine with the gelatin mixture. Line a 9-by-13-inch pan with some of the crumbs. Cover with the gelatin mixture. Scatter more crumbs on top and decorate with maraschino cherries. Chill and serve.
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