FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST
The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
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.
- 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.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
PINK LEMONADE PIE FROM EAGLE BRAND®
Whip up a lovely pink lemonade pie topped with pink-tinted coconut with just a few simple pantry ingredients. This chilled pie makes a perfect summertime dessert.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 521.1 calories, Carbohydrate 42.7 g, Cholesterol 48.3 mg, Fat 25.1 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 15.6 g, Sodium 272.6 mg, Sugar 32.6 g
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 :
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 CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
- Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
- While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
- With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
- Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
- For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
- Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
PINK LEMONADE PIE
Make and share this Pink Lemonade Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together lemonade, sweetened condensed milk, and Cool Whip until smooth and creamy.
- Pour into pie crust and chill in freezer until set.
PINK LEMONADE CUPCAKES
These cupcakes are absolutely darling. I found the recipe in a cupcake cookbook a couple of years ago. They are perfect for little girl birthday parties (and even older girl birthday parties as my adult friends also love them!). They are tangy and sweet and not too dense. I often make bite-size ones in my mini cupcake pan. Reduce the baking time if making minis or they will dry out.
Provided by soursugar
Categories Dessert
Time 35m
Yield 10 cupcakes, 10 serving(s)
Number Of Ingredients 17
Steps:
- Pre heat oven to 350°F.
- In a small bowl, mix together flour, baking powder, baking soda and salt.
- In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth.
- Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth.
- Add enough food colouring to turn batter light pink.
- Scoop batter into paper lined muffin pans.
- Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched.
- Let cool in pan on rack for 10 minutes.
- Remove cupcakes from pan and let cool completely on rack.
- To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy.
- Increase speed to high and beat until light and fluffy.
- Add lemonade concentrate, lemon extract, beat 1 minute.
- Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached.
- Pipe or spoon frosting onto completely cooled cupcakes.
Nutrition Facts : Calories 332.2, Fat 17.1, SaturatedFat 7.7, Cholesterol 32.8, Sodium 102.7, Carbohydrate 43.4, Fiber 0.4, Sugar 33, Protein 2.5
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 THINS
A party-size recipe, these refreshing shortbread cookies are the perfect companion to tall glasses of icy pink lemonade.
Provided by Cook4_6
Categories Bar Cookie
Time 45m
Yield 64 Bars
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F. Lightly grease bottom only of 15 x 10 x 1-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.
- To cut diamond shapes, cut parallel lines, 1 1/2 inches apart, down length of pan, then cut diagonal lines, 1 1/2 inches apart, across straight cuts.
Nutrition Facts : Calories 73.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.8, Carbohydrate 8.1, Fiber 0.2, Sugar 4, Protein 0.6
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