Lemonade Salad

Sonnie Otto


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

★★★★★ 3 votes
No-Cook or Other

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.


1/4 c
powdered sugar
1 stick
butter, melted
Ritz crackers, crushed
8 oz
Cool Whip
1 can(s)
sweetened condensed milk; 14 oz.
1/2 can(s)
pink lemonade concentrate; frozen


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 this Recipe

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