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
 (0)
3 Star
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2 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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