Pink Lemonade Squares Recipe

These Pink Lemonade Squares make a dreamy dessert ! Bite inot these heavenly baked and frozen vanilla wafers, lemonade concentrate and marshmallows in whipped cream, dessert squares and just enjoy ! Your suggestions for these Pink Lemonade Squares are welcome !

Summary

Difficulty LevelEasyHealth IndexAverage
Servings9Cuisine
CourseMethod
VegetarianInterest Group

Ingredients

 Vanilla wafers7 Ounce
 Butter/Margarine1⁄2 Cup (8 tbs), melted (1 Stick)
 Frozen concentrates6 Ounce (For Pink Lemonade)
 Water3⁄4 Cup (12 tbs)
 Marshmallows48 (From A 10 Ounce Bag Or 3 Four-Ounce Packages)
 Cream1 Cup (16 tbs) (For Whipping)

Nutrition Facts

Serving size

Calories 429 Calories from Fat 131

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 9.2 g46%

Trans Fat 0.6 g

Cholesterol 28.7 mg

Sodium 117 mg4.9%

Total Carbohydrates 74 g24.6%

Dietary Fiber 0.96 g3.8%

Sugars 41.4 g

Protein 3 g5.9%

Vitamin A 8.6% Vitamin C 43.4%

Calcium 8.8% Iron 0.87%

*Based on a 2000 Calorie diet

Directions

Crush vanilla wafers fine between sheets of wax paper with rolling pin (There should be about 2 cups crumbs.).
Mix crumbs and melted butter or margarine in a medium size bowl; measure out 1/2 cup and set aside for topping.
Press remaining evenly in bottom and halfway up sides of a baking dish, 8x8x2 (Crumbs will make a thick layer that bakes into a candylike crust.).
Bake in a slow oven (325°) for 15 minutes; cool completely on wire rack.
Combine concentrate for lemonade and water in a medium size saucepan; heat slowly until lemonade thaws and mixture is hot.
Add marshmallows; continue heating, stirring constantly, just until marshmallows melt and mixture is smooth.
Chill several hours, or until syrupy thick.
Beat cream until stiff in a medium size bowl; fold into marshmallow mixture until no streaks of white remain.
Spoon into cooled crust; sprinkle saved crumbs over.
Freeze several hours, or until firm.
Cut into squares; serve plain or top with additional whipped cream, if you wish.
Dessert cuts neater if allowed to stand at room temperature about 30 minutes before serving.
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