Cut cake in half crosswise.
Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
Remove cake from freezer and frost with the whipped cream mixture.
Return to freezer.
This can be done a day ot two ahead of time.
br>Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable
Preheat oven 350\u00b0F.
Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.
Add water to pink lemonade mix to total amount of water called for on cake mix package directions.
Follow cake mix package directions to prepare cake, adding chopped lemon peel.
Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Slice cake horizontally into 3 layers; set aside.
Combine softened ice milk, pink lemonade and chopped strawberries in a large bowl; stir well.
Place bottom layer of cake in an 8-inch tube pan.
Spread half of ice milk mixture over cake and top with middle layer of cake.
Freeze 30 minutes.
Spread remaining ice milk mixture over middle layer of cake and top with remaining cake layer.
Cover and freeze 4 hours or until firm.
Slice into wedges.
Yield:
16 servings (129 calories per serving).
Spray three 9 inch round baking pans with cooking spray. Mix all ingredients with an electric mixer. Bake at 350 for 22 minutes or until knife comes out clean. Cool completely before icing.
To make the icing, Mix all except Cool Whip with electric mixer then fold in the Cool Whip. Ice cake.
Spray 3 nine inch round cake pans with baking spray with
Mix Eagle Brand milk and Cool Whip well, then add thawed pink lemonade.
Stir ingredients together until mixture is stiff.
Add to pie crusts and chill for one hour.
Prepare cake mix according to directions; bake in 2 (9 x 1 1/2-inch) round cake pans.
Cool.
Stir ice cream to soften; quickly stir in red food coloring and 1/2 cup of lemonade concentrate.
Spread evenly in foil-lined 9 x 1 1/2-inch round cake pan.
Freeze 2 to 3 hours, until firm.
n 2 9 inch round cake pans;cool.
Meanwhile, stir
In large bowl pour Cool Whip, Eagle Brand and lemonade concentrate. Stir until totally combined.
Pour into prepared crust.
Place in freezer for 6 hours or overnight.
water, eggs, and 3 tablespoons pink lemonade powder together in a bowl
Beat in 1/3 cup pink lemonade concentrate and egg. Beat in
read approximately 1/2 of cake into bottom of trifle
Set out pink lemonade until softened to room temperature.
Mix in large bowl softened pink lemonade and Cool Whip; mix until smooth.
Pour mixture into pie crust; place in top of refrigerator for 1 hour.
Serve with Cool Whip topping.
Mix pink lemonade, Eagle Brand and Cool Whip in bowl together. When completely mixed, add 2 or 3 drops of food coloring and mix until filling is pink.
Pour into pie crust and chill for 1 1/2 hours.
Thaw pink lemonade concentrate.
Add sweetened condensed milk. Fold in Cool Whip.
Blend thoroughly.
Pour into graham cracker crusts.
Keep refrigerated.
(You can add food coloring, if you like.)
Mix thoroughly in punch bowl the pink lemonade, cranberry juice and ginger ale. Add block of ice or lots of ice cubes, lemon sherbet and strawberries. Makes about 28 cups.
Mix thoroughly Eagle Brand, Cool Whip and pink lemonade.
Pour into pie crust.
Refrigerate for 3 to 5 hours.
Enjoy!
Stir condensed milk and whipped topping together in a large bowl until well blended.
Add pink lemonade and stir well.
Pour mixture into crust.
Chill and serve.
Prepare Dream Whip as directed.
Slowly add condensed milk and beat.
Slowly add pink lemonade and beat.
Add food coloring and beat.
Pour in cooled pie shells and chill several hours.
Makes 2 pies.