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Creamy Lemonade Cups

 Creamy Lemonade Cups
Our daughters took my mother's lemon pie recipe and adapted it for individual dessert dishes.—Deborah Elliott, Ridge Spring, South Carolina
8 ServingsPrep/Total Time: 15 min.


  • 1-1/4 cups graham cracker crumbs (about 20 squares)
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 1/2 cup finely chopped nuts
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup thawed lemonade concentrate
  • 1 carton (8 ounces) frozen whipped topping, thawed


  • In a large bowl, combine the crumbs, butter and sugar. Stir in nuts.
  • Set aside 1/4 cup for topping; press the remaining mixture onto the
  • bottom of eight dessert dishes.
  • In another bowl, combine milk and lemonade concentrate; fold in the
  • whipped topping. Spoon into prepared dishes. Sprinkle with reserved
  • crumbs. Chill until serving. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 508 calories, 22 g fat (12 g saturated fat), 38 mg cholesterol, 223 mg sodium, 70 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.