Sandy’s Frozen Pink Lemonade Dessert


Sandy Brooks
Adrian’s Staff Member
Buhler, Kansas

2 1/2 cups crushed Graham crackers
1/3 cup sugar
1/2 cup butter, melted (1 stick)

2 cans Eagle Brand sweetened condensed milk
12 oz can Frozen Pink Lemonade
few drops Red food coloring
2 containers Cool Whip, thawed

For crust, combine graham crackers, sugar and melted butter.  Reserve 1/2 cup for garnish.  Press into bottom of 9×13 baking dish and bake at 350 degrees for 8 minutes.  Remove from oven and let cool completely.

For filling, combine 2 cans Eagle Brand sweetened condensed milk with the pink lemonade and drops of red food coloring (optional), until well blended, then fold in 1 carton Cool Whip until blended.  Pour over cooled Graham cracker crust.  Place in freezer until ready to serve.

Remove from freezer about 15 minutes before serving, then cut into squares.  Top with additional crumbs, a dollop of Cool Whip and maybe a Maraschino cherry if available.

This is a very refreshing recipe on a HOT Kansas Day!!!  Adrian’s Staff Member, Sandy Brooks, is who brought this recipe to my attention.  She is an excellent dessert baker/cook…we know if she recommends it, the recipe will be a “Keeper”.  We served this at our 2012 “Lemons & Leftovers” Sidewalk Sale during a heat wave of up to 108 degrees.  Yikes!

Adrians Boutique
118 N Main
Buhler, KS 67522

We LOVE to hear from you!  Email Vicki any time with questions, comments, or just to say HI!  🙂

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