water, eggs, and 3 tablespoons pink lemonade powder together in a bowl
Beat in 1/3 cup pink lemonade concentrate and egg. Beat in
ake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg
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.
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.
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.
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.
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 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.
Mix thoroughly Eagle Brand, Cool Whip and pink lemonade.
Pour into pie crust.
Refrigerate for 3 to 5 hours.
Enjoy!
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.)
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).
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.
Combine milk, pink lemonade concentrate, sugar, and food coloring in a 1.5-quart ice cream maker. Freeze according to manufacturer's instructions. Transfer to a covered container; freeze until firm, about 2 hours.
Scoop vanilla Ice cream into pitcher.
Pour 1 cup of Pink Lemonade into pitcher.
Spray whip cream in to pitcher, until it covers the top of pitcher.
Garnish with lemons and Enjoy!
ddition.
Beat in the lemonade concentrate, vanilla, and red food
edium speed until fluffy. Add lemonade concentrate and food color. Beat
Preheat oven to 375\u00b0F.
Combine graham cracker crumbs, butter and sugar.
Press crumb mixture into two 9-inch pie plates.
Bake 10 minutes; cool.
Combine Cool Whip, lemonade and ice cream.
Add a few drops of food coloring at this time (if using), mixing well, until you get the desired color.
Mound mixture into pie crusts.
Freeze for at least 4 hours.
Variation 1: Use yellow lemonade and yellow food coloring.
Variation 2: Use limeade and green food coloring.
Combine the cracker crumbs, sugar and melted butter in a 9x13 inch dish.
Reserving 2 or 3 tablespoons for topping press down with a tablespoon.
Combine milk, whipped topping, lemonade concentrate and food color in a bowl and mix well.
Spread over the crumbs.
Sprinkle the reserved crumbs over the top.
Chill until serving time.