LEMONADE DESSERT
Here's a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat. -Margaret Linder, Quincy, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan. , Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes., In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 391 calories, Fat 21g fat (11g saturated fat), Cholesterol 56mg cholesterol, Sodium 154mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
FROZEN LEMONADE PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 8h18m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.
- For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.
- Sprinkle with a little candied lemon peel and serve!
CHILLED LEMONADE DESSERT
Lemon-flavor JELL-O Gelatin and frozen lemonade concentrate give this crowd-pleasing chilled dessert a super-citrusy appeal.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 14 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved; set aside. Beat cream cheese and lemonade concentrate in large bowl with electric mixer on low speed until well blended. Add gelatin; mix well. Refrigerate 2 hours or until thickened (spoon drawn through leaves definite impression).
- Add whipped topping; stir with wire whisk until well blended. Pour into serving bowl.
- Refrigerate 4 hours or until firm. Garnish with berries and lemon slices just before serving, if desired. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 20 g, Protein 2 g
LEMONADE DESSERT (FROZEN DESSERT)
This recipe came from my landlady many years ago and is a staple on hot summer nights. it is light and refreshing.
Provided by brkfst cook
Categories Frozen Desserts
Time 20m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 6
Steps:
- mix together Ritz crackers, melted butter, and powdered sugar. reserve 1/2 cup for topping.
- press into the bottom of an 8x8 baking dish.
- in a bowl combine condensed milk, cool whip and lemonade until blended.
- pour over crust.
- sprinkle the top with reserved topping.
- freeze overnight and serve frozen.
Nutrition Facts : Calories 677.6, Fat 37.2, SaturatedFat 22.9, Cholesterol 64.6, Sodium 416, Carbohydrate 80.9, Fiber 0.6, Sugar 65.3, Protein 8.2
LEMON ANGEL DESSERT
My husband loves this! It's an old recipe from his mother and has all the characteristics of an old, time tested family favorite recipe. Elegant and beautiful to see, as well as a bright and lovely flavor. Cooking time reflects chilling time.
Provided by Yia Yia
Categories Dessert
Time 3h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix gelatin, sugar, salt in the top of a double boiler.
- Add eggs and heat until well blended.
- Stir in thawed lemonade concentrate and water.
- Cook over boiling water, stirring constantly until mixture coats a spoon (about 5 minutes).
- Cool.
- Chill a large bowl and beaters.
- Beat chilled milk until foamy.
- Add lemon juice and whip until very stiff.
- Fold in custard from the double boiler thoroughly.
- Fold in cake pieces.
- Spoon into a spring form pan, or angel food cake pan.
- Chill until set - about 3 hours.
Nutrition Facts : Calories 122.5, Fat 2.5, SaturatedFat 1.2, Cholesterol 48.1, Sodium 65.8, Carbohydrate 22.6, Fiber 0.1, Sugar 20, Protein 3.3
LEMONADE FLUFF DESSERT
Make and share this Lemonade Fluff Dessert recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 30m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- In a serving bowl, mix together the cracker, butter, and powdered sugar; reserve 2/3 cup for topping.
- Press remaining mixture into an ungreased 13x9 inch baking dish.
- In another mixing bowl, mix together the lemonade, milk, whipped topping, and lemon juice.
- Spread mixture over crust.
- Sprinkle remaining cracker mixture over the top.
- Refrigerate 6 hours until well chilled before serving.
Nutrition Facts : Calories 344.5, Fat 20.5, SaturatedFat 11, Cholesterol 53.1, Sodium 254.9, Carbohydrate 37.2, Fiber 0.3, Sugar 26.4, Protein 4.6
FLUFFY PINK LEMONADE DESSERT
The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie. Recipe is from Betty Crocker.
Provided by Pinay0618
Categories Dessert
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
- In large bowl, beat cream cheese and dry pudding mix with electric mixer on medium speed until fluffy. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed until fluffy. Fold in 2 cups of the whipped topping. 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.
Nutrition Facts : Calories 469.2, Fat 20.5, SaturatedFat 13, Cholesterol 41.2, Sodium 879.5, Carbohydrate 67.7, Fiber 1.8, Sugar 34.5, Protein 5.8
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."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
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