Pink Lemonade Salad Recipes

PINK LEMONADE THINS

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 15x10x1-inch pan with shortening. In large bowl, beat butter, 2/3 cup powdered sugar, 2 tablespoons lemon peel, 1 tablespoon lemon juice and 2 drops food color with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour until well blended. Press in pan, using floured fingers (flour fingers several times to prevent sticking).
• Bake 20 to 25 minutes or until light golden brown.
• In medium bowl, mix all glaze ingredients until smooth and spreadable. Pour glaze over warm bars; spread evenly (glaze will be very thin). Cool completely, about 1 hour. Bars are very tender; remove from pan using very flat-edged metal pancake turner. For bars, cut into 8 rows by 8 rows.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

LEMONADE SALAD

Steps:

• 1. Prepare the crust by mixing the crushed crackers, powdered sugar and butter together thoroughly. Press into a 9 x 13 pan.
• 2. Make the filling by stirring together the sweetened condensed milk and lemonade concentrate.
• 3. Fold in the Cool Whip.
• 4. Pour over the crust. Refrigerate at least 4 hours.

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 SALAD

Steps:

• Press Ritz Crackers, powdered sugar, and butter into 9x13 pan (save 1/4 cup for topping).
• Blend Eagle Brand Milk, pink lemonade, and red food coloring together in mixing bowl. Fold in 8 oz. of Cool Whip. Pour over cracker crust. Top with 1/4 cup leftover cracker crust.
• Refrigerate at least 2 hours or overnight.

PINK LEMONADE SALAD

Steps:

• Mix 1 sleeve Ritz crackers with 4 tbs. melted butter.
• Spread this in 9x13 dish.
• Make sure the cool whip is thawed. Stir so that it is creamy, not lumpy. Mix the cool whip and all other ingredients together really good.
• Pour mixture on top of crackers.
• Chill in the refrigerater for at least 1 hour and serve. Cooking time is the chill time.

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.

LEMONADE SALAD

Steps:

• Combine cracker crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish; set aside. , In a bowl, combine milk and lemonade concentrate until smooth (mixture will begin to thicken). Gently fold in whipped topping. Pour over crust. Cover and refrigerate for 3-4 hours. Garnish with oranges and cherries.

PINK LEMONADE SALAD

Steps:

• Combine the cracker crumbs, sugar and melted butter in a 9x13 inch dish.
• Reserving 2 or 3 tablespoons for topping press down with a tablespoon.
• Combine milk, whipped topping, lemonade concentrate and food color in a bowl and mix well.
• Spread over the crumbs.
• Sprinkle the reserved crumbs over the top.
• Chill until serving time.

PINK LEMONADE CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
• Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
• Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
• Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
• Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
• Cover with the sliced strawberries. Chill 1 more hour before serving.

PINK LEMONADE

Steps:

• In a cocktail shaker, combine all ingredients.
• Shake and pour over ice.