Frozen Pink Lemonade Recipes

PINK LEMONADE PIE FROM EAGLE BRAND®

Steps:

• Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk, lemonade concentrate and food color, if desired.
• Fold in whipped topping. Pour into prepared pie crust. Chill 4 hours or until set. Garnish with coconut.

FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST

Steps:

• Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
• Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
• Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
• Cut dessert into squares. Garnish each serving with lemon.

PINK LEMONADE

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

PINK LEMONADE PIE

Steps:

• In a large bowl, mix together sweetened condensed milk and lemonade concentrate. Fold in whipped topping. Pour into pie crusts. Refrigerate until completely chilled.

FROZEN PINK LEMONADE

Steps:

• Simmer 3/4 cup each water and sugar in a saucepan, stirring to dissolve the sugar; let cool. Add 1 1/2 cups water, 1 cup fresh lemon juice and 2 teaspoons grenadine. Freeze in a shallow baking dish, scraping with a fork every 2 hours, until frozen, 4 to 6 hours.

HAWAIIAN PUNCH PINK LEMONADE

Steps:

• Combine the frozen lemonade concentrates, Hawaiian Punch, Ginger Ale and Pineapple Juice in a punch bowl or large drink dispenser.
• Add ice if wanted and top with lemon slices!

PINK LEMONADE DESSERT

Steps:

• 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.

FROZEN PINK LEMONADE

Steps:

• Blend all ingredients with ice, then garnish with a lemon slice.