Pink Lemonade Dessert
SUBMITTED by Deb Rohrer, LDN Food Editor

 

2 (8 oz) packages cream cheese, softened
1/2 cup powdered sugar
1 (12 oz.) can pink lemonade concentrate, thawed
4 drops red food coloring
1 (16 oz.) tub frozen whipped topping, thawed
1 (16 oz.) package Sandies Simply Shortbread cookies, crushed fine
1 stick margarine or butter, melted

Lemon slices, raspberries and additional whipped topping, optional

In a medium size bowl, combine cookie crumbs and margarine. Press into greased 9 x 13 inch glass Pyrex dish. In a large bowl, beat very softened cream cheese and powdered sugar until smooth. Carefully/slowly beat in lemonade and food coloring. Start on low and work your way to fast speed to make creamy mixture. Fold in whipped topping. Spoon over crust. Freeze until firm. Cut into squares and serve with extra dollop of whipped topping, lemon slice or a couple raspberries.

Food Editor’s NOTE: I’ve also made this recipe by cutting it in half for a 8 x 8 inch pan and used prepared Dream Whip packages instead of a frozen whipped topping