Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter.
Press firmly on bottom and up sides of pie plate.
Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently.
Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy.
Pour mixture into the pie crust and freeze overnight.
Garnish with candied lemon peel.
tir sweetened condensed milk and frozen lemonade concentrate together in a separate
Beat frozen lemonade into Eagle Brand milk until it thickens. Stir in Cool Whip.\tSpread into pie shell and chill.
May be topped with a can of cherry pie filling or blueberry pie filling.
Partly thaw frozen lemonade.
Using wire whip, fluff ingredients together.
Place in graham cracker crust and keep refrigerated.
Mix Eagle Brand milk with frozen lemonade.
Fold in Cool Whip. Pour into crust and refrigerate one hour.
Will keep for 1 week.
cup mark.
Add lemonade concentrate and optional sweetener if
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool.
To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Combine hot water and gelatin in a large bowl; stir to dissolve.
Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours.
Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.
f a fork. Then pour lemonade glaze over cake. Let cake
Soften ice cream and stir in frozen lemonade.
Split cake into 3 layers and use \"lemon\" ice cream as filling in between layers. Freeze.
Beat whipping cream with sugar until thick.
Frost cake with whipping cream.
Keep frozen.
In a gallon pitcher, empty frozen lemonade concentrate.
Rinse can with water several times.
Add Kool-Aid and sugar.
Fill with water; stir until all is mixed well.
Mix 2/3 cup sugar and frozen lemonade.
Let stand while baking cake.
Mix jello in boiling water.
Set aside to cool.
Put cake mix in mixing bowl.
Add oil and eggs.
Mix well.
Add gelatin mixture to cake batter.
Grease tube pan; pour in mixture.
Bake at 300\u00b0 for 1 hour.
When done, pour lemonade mixture on cake whole still hot.
Combine lemonade concentrate (do not dilute), sweetened condensed milk and Cool Whip. Stir until well blended. Pour into pie crust. Freeze for at least 4 hours. Serve frozen.
Blend condensed milk and Cool Whip together, beating well with a fork.
Add frozen lemonade and lemon juice.
Blend until all frozen crystals are dissolved.
Pour into crust.
Chill 2 to 3 hours.
Yields 6 servings.
Mix the milk and Cool Whip into the frozen lemonade (do not add water to lemonade).
Pour mixture into graham cracker crust. Chill.
Chill milk in an ice tray until almost frozen.
Soften gelatin in cold water.
Add boiling water; stir until dissolved.
Add sugar and frozen lemonade.
Stir until lemonade thaws. Chill until mixture is thick.
Whip iced milk until stiff; fold into gelatin. Put in coconut or graham cracker crust.
Chill 3 hours in refrigerator.
This makes a nice big pie (9 inch pan).
Combine the frozen lemonade concentrate with cold water, mixing well.
Steep lavender in boiling water for 10 minutes; strain lavender blossoms from boiling water and discard.
Combine remaining lavender concentrate with prepared lemonade.
Chill well; garnish with a mint or lemon balm sprig.
In large pot, bring sugar and water to a boil.
When dissolved, remove from heat.
Add Jell-O, stirring constantly. (Flavor doesn't matter.
It is just for color.)
Add frozen lemonade and frozen orange juice.
Mix well.
Add can of pineapple juice and almond extract.
Put into 2 (1 gallon) freezer bags and freeze flat.
place ice cubes, lime juice and frozen lemonade concentrate in a blender, and blend until ice is very fine.
place this lemon slush in a freezer safe tray, cover and freeze for at least two hours.
slice the 8 limes very thin, reserve a few for glasses and the top of the pitcher. put the remaining limes in a large pitcher.
layer the slush over the sliced limes.
just before serving add the carbonated lemonade.
Let frozen yogurt soften to a milkshake