Pink Lemonade Dessert Recipe

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Field editor Nancy McDonald of Burns, Wyoming recommends this refreshing treat, noting, "It's light and cool and goes very well after a big meal. Plus, you can make it ahead."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 cups crushed butter-flavored crackers
  • 1/4 cup confectioners' sugar
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 3/4 cup thawed pink lemonade concentrate
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 to 3 teaspoons red food coloring, optional

Nutritional Facts

1 serving (1 piece) equals 410 calories, 20 g fat (12 g saturated fat), 36 mg cholesterol, 259 mg sodium, 52 g carbohydrate, trace fiber, 5 g protein.

Directions

  1. In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside.
  2. In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring if desired. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm. Yield: 12 servings.
Originally published as Pink Lemonade Dessert in Taste of Home August/September 2000, p65

Nutritional Facts

1 serving (1 piece) equals 410 calories, 20 g fat (12 g saturated fat), 36 mg cholesterol, 259 mg sodium, 52 g carbohydrate, trace fiber, 5 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pink Lemonade Dessert

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed Oct. 8, 2012

Cool and refreshing, tastes like summer.

MY REVIEW
Reviewed Aug. 17, 2010

I love this dessert! It is perfect for those hot summer days! My husband doesn't like it which is a bonus because that just leaves more for the kids and I!!! ;o)

MY REVIEW
Reviewed Apr. 8, 2009

This dessert is light and very refreshing. I like it as a side dish. It is great in the summer. I have been making it for many years.

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