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.
Chill ginger ale or 7-Up.
Be sure it is well chilled.
In punch bowl, combine lemonade, orange juice, strawberries and 3 cups water.
Refrigerate to stay cold.
Just before serving, pour 7-Up or ginger ale into punch bowl.
Stir well.
Garnish with lemon, lime and orange slices.
You can mold ice with strawberries in ring mold; use extra pink lemonade and place in punch bowl.
Mix pineapple juice, sugar, pink lemonade and water in a bowl. Scoop in strawberry ice cream. Add ginger ale.
Mix well.
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.
water, eggs, and 3 tablespoons pink lemonade powder together in a bowl
Beat in 1/3 cup pink lemonade concentrate and egg. Beat in
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.
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!
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 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!
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.
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.
ddition.
Beat in the lemonade concentrate, vanilla, and red food
owl, melt the white chips for one minute on high. Stir