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Pink Lemonade Dessert Recipe

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 YIELD:12 servings


  • 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


  • 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.

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.

Wine Pairings

Sweet White Wine

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