Pink Lemonade Freezer Bars

Photo by Lisa P.

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pink Lemonade Freezer Bars (No-Bake)

  • 3

    sleeves Ritz crackers (about 120 crackers, 40 per sleeve)

  • 1/2

    heaping cup powdered sugar

  • 3/4

    cup butter, melted (1 1/2 sticks)

  • 1

    12-ounce can pink lemonade concentrate, thawed to liquid (I used Ralph’s storebrand)

  • 1

    14-ounce can sweetened condensed milk

  • 1

    8-ounce container COOL WHIP Whipped Topping, thawed to room temperature

Directions

red or pink food coloring, optional (I used about one dozen drops of red food coloring) Line a 9-by-9-inch pan with foil and spray with cooking spray. Place the crackers and powdered sugar in a food processor or blender and pulverize. (Note if you are using a Vita-Mix, you may have to stop and tamp down a couple times and “fluff” up the mixture with a spoon, then turn the machine back on. Cracker-crushing can be done by hand by placing crackers into a large ziptop food storage bag, zipping it shut, and rolling over the bag with a large glass, coffee can, or rolling pin). Place the cracker crumbs into a bowl, add the melted butter, and stir to combine. Press a little less than 3/4 of the mixture into the bottom of the prepared pan, set the pan aside, and reserve the remaining 1/4 of the cracker crumbs. In a large mixing bowl, combine pink lemonade concentrate, sweetened condensed milk, and stir until homogenous. Add the COOL WHIP and stir until homogenous. If desired, add food coloring drops to desired shade and stir until color is uniform. Pour the mixture over the crust, noting that you may have an extra half cup or so of the mixture depending on the height of your pan; do not overfill the pan. Use the extra mixture for a mini-tartlette, as a dip for fruit, or just eat it. Top the mixture with the remaining cracker crumbs by sprinkling them over the top. Place pan into the freezer to set up for at least 4 hours before slicing and serving. Store extra dessert in the freezer. Recipe tweaks and notes: I used Original Ritz Crackers but there are Low-Salt, Honey Butter, and Reduced Fat varieties that could work; or use another type of cracker, a handful of pretzels, or potato chips. Prepare and use approximately 3 cups of crumbs. Graham cracker crumbs could be substituted. If using graham cracker crumbs, omit the powdered sugar. Prepare and use approximately 3 cups of crumbs. Alternatively, you could use a prepared pie crust such as a graham cracker crust and pour the filling into it. I surmise you will be able to fill two 8-inch or 9-inch pie tins with the quantity of pink filling mixture the recipe yields. Before sprinkling the final layer of cracker crumbs over the top, sprinkle 1/2 cup white chocolate chips. You can make this in a 9-by-13-inch pan however the bars will be much thinner and the crust will be much thinner. I prefer the smaller pan and thicker bars and a thicker crust. Gather the goods.

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