Lemonade Salad

Sonnie Otto


This is an easy, refreshing salad that my family really enjoys.

Blue Ribbon Recipe

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. The Test Kitchen


★★★★★ 4 votes

No-Cook or Other


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  • 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


  1. Prepare the crust by mixing the crushed crackers, powdered sugar and butter together thoroughly. Press into a 9 x 13 pan.
  2. Make the filling by stirring together the sweetened condensed milk and lemonade concentrate.
  3. Fold in the Cool Whip.
  4. Pour over the crust. Refrigerate at least 4 hours.

Printable Recipe Card

About Lemonade Salad

Course/Dish: Other Salads
Main Ingredient: Dairy
Regional Style: American
Collection: Summer Desserts!

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