Frozen Pink Lemonade Dessert: Cold enough for when you get back from the swimming pool and the children are starving and dinner’s going to take a few minutes and you really don’t care if they have dessert first. Pretty enough for a ladies’ tea or bridal/baby shower. Easy enough to make in 10 minutes or less!
Frozen Pink Lemonade Dessert
- graham cracker crust (make your own)
- 12 ounce can evaporated milk
- 6 ounce can pink lemonade concentrate
- 2 cups freshly whipped cream (8 ounce container whipped topping)
Press the graham cracker crust into a 9×9 inch pan, reserving 3-4 tablespoons for topping. Mix evaporated milk, lemonade concentrate, and whipped cream. (Add a couple drops of red food coloring for a more pink effect if you wish.) Pour into crust. Top with remaining graham cracker crumbs. Freeze for several hours or overnight. Serve frozen.
*** Alternatively, use a prepared graham cracker pie crust and cut into pie pieces, garnishing with a lemon or lime slice.
Do you prefer your frozen desserts on the light and refreshing side or the “dang, this is rich but I can’t stop eating it” side?