Pink Lemonade Freezer Dessert Recipes

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 FREEZER DESSERT

Steps:

• 1. Mix the crackers, butter and powdered sugar together and mix well. Put 1/2 crumb mixture into a 9x9 inch pan.
• 2. Beat the Eagle Brand milk, and the lemonade mixture until it is fluffy, then fold in prepared dream whip, (can use small container of cool-whip to save time).
• 3. Pour on top of the crumb mixture, and add the other 1/2 crumbs on top. Freeze... Enjoy

FROZEN LEMON DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, butter and sugar; blend well. Press onto the bottom and 1 in. up the sides of a greased 6-in. springform pan. Place on a baking sheet. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat lemonade concentrate and food coloring if desired for 30 seconds. Gradually blend in ice cream. Fold in whipped topping. Spoon into crust. Freeze until firm, about 2 hours., Remove from freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove side of pan. Garnish with lemon zest if desired.

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.

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.