Pink Lemonade Dessert Recipes

PINK LEMONADE PIE

Pink Lemonade Pie image

This is a wonderful pie for parties, or just for yourself. It's great on a hot summer day, but you could make it any time of year - so refreshing.

Provided by WORKINGMOM2004

Categories Desserts Pies No-Bake Pie Recipes

Time 2h10m

Yield 16

Number Of Ingredients 4

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (6 ounce) can frozen pink lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed
2 (8 inch) prepared graham cracker crusts

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.

Nutrition Facts : Calories 253 calories, Carbohydrate 36.9 g, Cholesterol 8.3 mg, Fat 11 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 156.8 mg, Sugar 30.4 g

PINK LEMONADE PIE FROM EAGLE BRAND®

Pink Lemonade Pie from EAGLE BRAND® image

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

Ingredients

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 (6 ounce) can frozen pink lemonade from concentrate, thawed
1 drop Few drops red food coloring
1 (4 ounce) container frozen whipped topping, thawed
1 (9 inch) baked pie crust
½ cup coconut, tinted pink

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

LEMONADE DESSERT

Lemonade Dessert image

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

Ingredients

1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 ounces) frozen lemonade concentrate, thawed

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.

FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST

Fluffy Pink Lemonade Dessert with Pretzel Crust image

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

Ingredients

2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Lemon slices, cut into fourths

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

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