Pink Lemonade Squares Recipe
Summary
Ingredients
| Vanilla wafers | 7 Ounce | |
| Butter/Margarine | 1⁄2 Cup (8 tbs), melted (1 Stick) | |
| Frozen concentrates | 6 Ounce (For Pink Lemonade) | |
| Water | 3⁄4 Cup (12 tbs) | |
| Marshmallows | 48 (From A 10 Ounce Bag Or 3 Four-Ounce Packages) | |
| Cream | 1 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 mg9.6%
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
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.
Chef
