Lemonadeslush Recipes

Steps:

• In blender, combine lemon juice concentrate, water, and sugar.
• Gradually add the 4 cups of ice cubes, blending until smooth.
• Serve immediately.

Steps:

• In a blender, combine lemonade concentrate, milk, water, vanilla and food coloring if desired; cover and process until blended. While processing, slowly add crushed ice. Process until slushy. Serve immediately.

Steps:

• In a blender, blend the lemon juice, water, strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Steps:

• Heat 1 cup of the water to boiling. Pour water over tea bags; let steep 10 minutes. Remove tea bags; cool tea.
• Heat remaining 4 cups water to boiling. Stir in sugar until dissolved. Remove from heat; cool.
• In 3-quart plastic container, mix tea, sugar water, lemonade concentrate and vodka. Cover and freeze at least 24 hours.
• To serve, place 2/3 cup slush in each glass and fill with 1/3 cup sparkling water; stir. Garnish with lemon slices.

Steps:

• Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
• Combine cream cheese, sugar and cool whip.
• Spread on crust.
• Mix pudding and milk, beat and spread on cream cheese mixture.
• Top with cool whip and sprinkle on nuts.

Steps:

• Stir strawberries and sugar together and let stand 30 minutes.
• Process half of strawberries, 1 cup water, 3/4 cup lemon juice and 2 cups ice cubes in a blender until smooth. Repeat with remaining ingredients.
• Serve immediately.