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Pink Lemonade Squares

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Ingredients
  Vanilla wafers 7 Ounce (1 Package)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted (1 Stick)
  Frozen pink lemonade concentrate 6 Ounce (1 Can)
  Water 3⁄4 Cup (12 tbs)
  Marshmallows 48
  Heavy cream 1 Cup (16 tbs)
Directions

1. Crush vanilla wafers into crumbs in a plastic bag with a rolling pin. (There should be about 2 cups.)
2. Mix crumbs and melted butter or margarine in a medium-size bowl; measure out 1/2 cup and reserve. Press remaining crumbs in bottom and up sides of a 8x8x2-inch baking dish.
3. Bake in slow oven (325°) 15 minutes; cool on wire rack.
4. 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 and thick.
5. Beat cream until stiff in a medium-size bowl with electric mixer at medium speed; fold into marshmallow mixture until no streaks of white remain. Spoon into cooled crust; sprinkle reserved crumbs over top.
6. Freeze several hours, or until firm. Cut into squares; serve plain or top with additional whipped cream and a slice of candied lemon peel.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cookie

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