Pink Lemonade Dessert

Pink Lemonade Dessert

It’s hot and humid here at Windy Ridge.

So hot and humid that I don’t want to use the oven – even if the AC is on!

A search deep into the back of my recipe file yielded this recipe for Pink Lemonade Dessert that I had copied from an unknown source sometime ago.

It’s one of those recipes that has been in my recipe file for years and I’ve never tried it – until now.

What was I waiting for?

It was sweet and cold and creamy and easy!

And it was a big hit with all my kids and all the extra kids hanging around last weekend!

Pink Lemonade Dessert

2 cups graham cracker crumbs
1/4 cup powdered sugar
1/2 cup melted butter
1 can (14 ounces) sweetened condensed milk
3/4 cup pink lemonade concentrate
12 ounces Cool Whip
red food coloring

Combine the graham cracker crumbs, powdered sugar and melted butter. Press into a greased 9 x 13 pan. Refrigerate for an hour.

In a blender, combine the sweetened condensed milk, and pink lemonade concentrate. Add red food coloring to achieve the pink color you like.

Pour the lemonade mixture into a bowl and fold in the Cool Whip.

Carefully spread the mixture evenly over the crust. Cover and refrigerate for at least 2 hours or until firm.

This disappeared really fast over the weekend! One niece said, “It’s like  drinking pink lemonade, you don’t want to stop – and I don’t want to stop eating this!”  🙂

Score for Aunt Melinda!

I’ve linked this post up with Tempt My Tummy Tuesday over at Blessed With Grace, Tasty Tuesday over at Balancing Beauty and Bedlam, and Tuesdays at the Table over at All the Small Stuff.