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