Chilled Lemonade Dessert Recipes

Steps:

• Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved; set aside. Beat cream cheese and lemonade concentrate in large bowl with electric mixer on low speed until well blended. Add gelatin; mix well. Refrigerate 2 hours or until thickened (spoon drawn through leaves definite impression).
• Add whipped topping; stir with wire whisk until well blended. Pour into serving bowl.
• Refrigerate 4 hours or until firm. Garnish with berries and lemon slices just before serving, if desired. Store leftover dessert in refrigerator.

Steps:

• In a serving bowl, mix together the cracker, butter, and powdered sugar; reserve 2/3 cup for topping.
• Press remaining mixture into an ungreased 13x9 inch baking dish.
• In another mixing bowl, mix together the lemonade, milk, whipped topping, and lemon juice.
• Spread mixture over crust.
• Sprinkle remaining cracker mixture over the top.
• Refrigerate 6 hours until well chilled before serving.

Steps:

• In a small bowl, combine boiling water with lemon gelatin, stirring until dissolved.
• In a separate bowl, beat cheese, lemonade concentrate and lemon zest until well combined. Stir in gelatin. Chill until thickened, but not set.
• Oil a 6-cup mold. Fold whipped topping into thickened gelatin mixture and pour into prepared mold. Chill until firm, then unmold on a serving platter.

Steps:

• Mix gelatin, sugar, salt in the top of a double boiler.
• Add eggs and heat until well blended.
• Stir in thawed lemonade concentrate and water.
• Cook over boiling water, stirring constantly until mixture coats a spoon (about 5 minutes).
• Cool.
• Chill a large bowl and beaters.
• Beat chilled milk until foamy.
• Add lemon juice and whip until very stiff.
• Fold in custard from the double boiler thoroughly.
• Fold in cake pieces.
• Spoon into a spring form pan, or angel food cake pan.
• Chill until set - about 3 hours.

Steps:

• Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan. , Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes., In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.