Lemonade Salad
Blue Ribbon Recipe
Notes from the Test Kitchen:
Easy peasy lemon squeezy. That is the best way to describe this refreshing salad. It takes no time to make but packs a punch of delicious, creamy, lemon flavor. It's sweet and tart and with a hint of salt from the crust. This will be great served at a picnic or on any dessert table.
Easy peasy lemon squeezy. That is the best way to describe this refreshing salad. It takes no time to make but packs a punch of delicious, creamy, lemon flavor. It's sweet and tart and with a hint of salt from the crust. This will be great served at a picnic or on any dessert table.
Ingredients
- 1/4 c
- powdered sugar
- 1 stick
- butter, melted
- 60
- Ritz crackers, crushed
- 8 oz
- Cool Whip
- 1 can(s)
- sweetened condensed milk; 14 oz.
- 1/2 can(s)
- pink lemonade concentrate; frozen, 12 oz.
How to Make Lemonade Salad
- 1Prepare the crust by mixing the crushed crackers, powdered sugar and butter together thoroughly. Press into a 9 x 13 pan.
- 2Make the filling by stirring together the sweetened condensed milk and lemonade concentrate.
- 3Fold in the Cool Whip.
- 4Pour over the crust. Refrigerate at least 4 hours.
About Lemonade Salad
Course/Dish: Other Salads
Main Ingredient: Dairy
Regional Style: American
Collection: Summer Desserts!
