PINK PARADISE PUNCH
Take a sweet sip of our Pink Punch Recipe! Perfect for a baby shower, our Pink Punch Recipe involves ice cream, fizzy lemon-lime soda and other flavors.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 3h5m
Yield Makes 13 servings, 1 cup each.
Number Of Ingredients 5
Steps:
- Add water to combined drink mixes in punch bowl; stir until mixes are dissolved.
- Add ice cream; stir until blended.
- Stir in carbonated beverage.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 30 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 22 g, Protein 1 g
PINK ICE
Make and share this Pink Ice recipe from Food.com.
Provided by chefnini
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.
Nutrition Facts : Calories 81.2, Fat 0.5, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 29.9, Fiber 7.6, Sugar 12.6, Protein 1.9
PINK ICE
I love the Sweet Serendipity cookbook. It has fun stories about some of the celebrities that have visited the restaurant. Here's one........... Gloria Vanderbilt was the inspiration for this frosty drink. During the fifties she was notorious for her love of the color pink, and would come in to the restaurant dressed entirely...
Provided by Vicki Butts (lazyme)
Categories Non-Alcoholic Drinks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Cut the lemon into chunks and combine it with the sugar, coloring, and water in a blender half-full of ice.
- 2. After blending at high speed, add more ice if the drink is slushy. If it's too thick, add more liquid.
- 3. Top with a lemon slice.
FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST
The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
- Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
- Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
- Cut dessert into squares. Garnish each serving with lemon.
Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g
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