Lemonade Dessert Recipes

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.

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.

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.

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.