Best Fluffy Pink Lemonade Dessert With Pretzel Crust Recipes

PINK LEMONADE DESSERT

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.

LEMON PRETZEL DESSERT

Steps:

• Preheat oven to 375°.
• Crush pretzels into small pieces using a food processor.
• In a medium bowl, add pretzels, vanilla, brown sugar, and flour. Stir until combined.
• Melt butter and add to the pretzel mixture. Stir until combined.
• Spread mixture into a 9x13 baking dish, reserving ½ cup for the topping. Press mixture into an even, smooth layer.
• Bake for 10 minutes and let cool completely.
• In a medium bowl, beat cream cheese until smooth then add powdered sugar. Beat until combined then add cool whip and mix until just combined.
• Once the crust has cooled completely, spread cream cheese mixture over the pretzel layer.
• Top with lemon pie filling and spread evenly.
• Sprinkle remaining pretzel mixture over the top.
• Cover and refrigerate for 4 hours or overnight.

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.

OLD-FASHIONED PINK LEMONADE

Steps:

• In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

FLUFFY PINK LEMONADE DESSERT

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.
• In large bowl, beat cream cheese and dry pudding mix with electric mixer on medium speed until fluffy. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed until fluffy. Fold in 2 cups of the whipped topping. 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.