Frozen Pink Lemonade Food

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.

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 SHERBET PUNCH

Steps:

• Scoop strawberry sherbet into a punch bowl or large pitcher.
• Add frozen strawberries, then lemonade.
• Stir well.

FROZEN PINK LEMONADE

Steps:

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

PINK LEMONADE CUPCAKES

Steps:

• Heat oven to 350 F. Place paper baking cups into 24 muffin tin cups.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, beat shortening on medium speed for 30 seconds.
• Gradually add sugar to shortening, beating after each addition. Beat 2 minutes after all the sugar has been added.
• Add egg whites, one at a time, beating well after each addition.
• Beat in vanilla.
• On low speed, alternate adding flour mixture, milk and lemonade concentrate (about one-third at a time) beating until blended.
• Divide batter evenly in each muffin cup.
• Bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in pan and then remove and place on rack to cool completely.
• In a large bowl, mix powdered sugar and butter and beat with an electric mixer on low speed.
• Stir in 6 tablespoons of lemonade concentrate. Gradually beat in remaining lemonade concentrate until you've reached the desired consistency.
• Frost cupcakes, sprinkle pink sprinkles on the top and serve.
• Heat oven to 375 F. Line cookie sheet with parchment paper.
• In a large bowl, mix all cookie ingredients together with electric mixer on medium speed until well blended.
• Drop dough onto cookie sheet in rounded teaspoon sizes.
• Bake 9 to 11 minutes or just until edges begin to brown.
• Cool 1 minute then remove from cookie sheet onto rack to let cool completely.
• In a medium bowl, mix ¼ cup butter, 2 cups powdered sugar and 3 tablespoons of lemonade concentrate with electric mixer on low speed until smooth.
• Add remaining lemonade concentrate, one tablespoon at a time, until desired consistency is reached.
• Frost cookies and top with pink sprinkles.
• In a small bowl, combine all crust ingredients and mix well.
• Press mixture in bottom and up on side of a 9-inch pie plate.
• Chill for 30 minutes before filling.
• In a large bowl, mix ice cream, pink lemonade concentrate, whipped cream and a small drop of pink food colouring.
• Spoon and spread ice cream mixture into crust.
• Freeze until firm (about 4 hours).