Measure amount of Country Time lemonade mix to make 2 quarts. Add sugar and lemon juice and mix well.
Add enough water to fill container to 2 quarts.
Chill before serving.
Whip lemonade and Cool Whip together; pour into pie shell. Refrigerate for 2 hours before serving.
Thaw lemonade mix, add directly to condensed milk.
Using mixer, beat until smooth.
Add lemon juice and rind, if desired. Pour into pie crust.
Refrigerate for 2 to 3 hours.
Fold in lemonade, Cool Whip and condensed milk together. Pour into pie crust.
Chill.
Mix together lemonade and milk.
Fold in whipped topping. Place in graham cracker crust and refrigerate.
Mix pink lemonade and sweetened condensed milk until well blended. Fold in Cool Whip. Pour in graham cracker crust. Chill until set.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
ours or until it's easy to handle.
Preheat the
ddition.
Beat in the lemonade concentrate, vanilla, and red food
Remove 1 tub of lemonade from container, reserving remaining tubs for other uses.
Combine lemonade mix, water, and peach nectar in a pitcher. Cover and chill at least 1 hour.
Serve over ice.
Prep can of lemonade as directed. (Make sure there
In large bowl, mix together the 2 ingredients until soft. Pour into 2 deep graham cracker crumb crusts.
Cover with foil and freeze.
Easy and quick on a hot, summer day.
You may make your own crust with graham crackers and put in a 9 x 13-inch pan.
You may add yellow food coloring too, but not necessary.
bottle Lemoncello, 1 cup lemonade and 1/4 cup strawberry
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
hen add Southern Comfort.
Lemonade Ice Mold:
In the
flour, baking soda, salt, and lemonade drink mix. Stir to blend
nto large mixing bowl, dump lemonade, about 3/4s of the
Mix lemonade and milk.
Fold in cool whip.
Fill pie crust and freeze.
Serve frozen.
In a medium-sized mixing bowl, combine lemonade with condensed milk.
Fold in whipped topping.
Mix well.
Pour into crust and refrigerate for several hours or overnight.
If you want topping on pie, use another 8 ounce carton of whipped topping.
Mix all ingredients.
Pour in crusts and refrigerate for 2 to 3 hours.
Pink lemonade or limeade may be used instead of lemonade.