Pink Lemonade Dessert

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Crust:
2 cups graham cracker crumbs
½ cup margarine, melted

Filling:
1 (8 ounce) package tofutti cream cheese, softened
2 (4 ounce) packages instant vanilla pudding
1 (12 ounce) can frozen pink lemonade concentrate, thawed
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees. Mix together graham cracker crumbs and margarine and press into bottom of 9 x 13-inch pan. Bake for 7 minutes and cool completely.
Beat cream cheese and pudding mix until light and fluffy. Add lemonade concentrate and beat until mixed well. Fold in 2 cups of the topping and spread over crust. Spread remaining topping across tilling. Refrigerate for at least 2 hours.

6 thoughts on “Pink Lemonade Dessert

  1. When you fold in the 2 cups of topping over the crust – do you first beat the topping so it is whipped or do you just pour it into the dessert as is from the container? Thank you.

    • For this recipe, you use the topping that is already whipped (the kosher pareve version of “Cool Whip”) Enjoy.

  2. Where does one find kosher pink or yellow frozen lemonade? I’ve looked at ShopRite and they don’t have any. Does the website moderator monitor ingredients to ensure their kashrus?

    • The companies that have kosher pink lemonade are constantly changing. You have to be careful because it is frequently made with grape juice. If you can’t find the frozen concentrate, you can make a powder (like Crystal light) doubling the amount of powder so it will have the strength of the concentrate. We take our responsibility to provide kosher recipes very seriously but we can’t ensure that every product is available in every city.

  3. Made the pink lemonade dessert and it was deeeelicious! next time I may add a drop of red food coloring so that after I add the whipped cream to the ‘batter’, there will be a sharper contrast to the whipped topping thus, the pink lemonade being the distinguishing ingredient. Excellent and surprising tasting dessert.

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