Pink Lemonade Salad Recipes

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.

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.

HOT PINK LEMONADE

Steps:

• Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.

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.

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

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:

• 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 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

Steps:

• Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.

LEMONADE SALAD

Steps:

• Combine cracker crumbs, butter and sugar. Press into an ungreased 13 x 9 x 2 inch dish; set aside.
• In a bowl, combine the milk and lemonade concentrate until smooth. (The 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.