April 1, 2013


"Keep your faith in all beautiful things; in the sun when it is hidden,
 in the Spring when it is gone."
 ~ Roy R. Gilson



Pink Lemonade Freezer Bars
 3 sleeves Ritz crackers
 1/2 heaping cup powdered sugar
 1 1/2 sticks butter, melted
1 12-ounce can pink lemonade concentrate, thawed 
1 14-ounce can sweetened condensed milk
 1 8-ounce container whipped Topping, thawed
Take a large freezer bag and place all the buttery crackers in the bag and seal the bag. Crush the crackers with a rolling pin until they are crumbs. Place the crumbs in a medium sized mixing bowl, then blend in the powdered sugar. Pour in the melted butter and mix. Set aside about 1/4 cup of the crumbs. Press 3/4 cup of the crumbs into an 8" x 8" baking dish. Set aside.
In a medium sized mixing bowl, pour in the lemonade concentrate which has been thawed at room temperature. Mix in the sweetened condensed milk until well combined. Then fold in the whipped topping until mixed thoroughly! Spread over the cracker crumbs. Cover and freeze overnight. When ready to serve, let dessert sit at room temp for about 15 minutes. Cut into squares and serve on your most beautiful dessert plate. Top with a fresh sprig of mint and additional whipped topping!


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