Pink Lemonade Squares
|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)|
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 (325Â°) 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.