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Pink Lemonade Dessert

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

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

Directions

  • In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside.
  • 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.

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