Pink Crush Recipes

Steps:

• Add water to combined drink mixes in punch bowl; stir until mixes are dissolved.
• Add ice cream; stir until blended.
• Stir in carbonated beverage.

Steps:

• Pour the rum and pineapple juice into a cocktail mixing cup, and stir to combine. Gently pour the strawberry soda into the mixture, pouring down the side of the mixing cup to prevent the soda from going flat. Slowly tilt the mixing cup back and forth a few times to mix; pour into cocktail glasses.

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.