Lemonade Dessert
Lemonade Dessert might be just the beverage you are searching for. One serving contains 493 calories, 6g of protein, and 27g of fat. This recipe serves 15. For 87 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Taste of Home has 4416 fans. A mixture of brown sugar, pecans, vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a not so excellent spoonacular score of 32%. If you like this recipe, you might also like recipes such as Chilled Lemonade Dessert, Fluffy Pink Lemonade Dessert with Pretzel Crust, and Lemonade and Tequila Cocktail for National Lemonade Day.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
3/4 cup packed brown sugar
3/4 cup cold butter, cubed
1-1/2 cups all-purpose flour
1 can (12 ounces) frozen pink lemonade concentrate, thawed
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
Equipment:
bowl
baking pan
wire rack
Cooking instruction summary:
Directions In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 9-12 minutes or until golden brown, stirring once. Cool on a wire rack for 10 minutes. In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13-in. x 9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Yield: 12-15 servings. Originally published as Lemonade Dessert in Country WomanJune/July 2007, p29 Nutritional Facts 1 serving (1 piece) equals 391 calories, 21 g fat (11 g saturated fat), 56 mg cholesterol, 154 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans.
2. Spread in a single layer into a greased 15-in. x 10-in. x 1-in. baking pan.
3. Bake at 375° for 9-12 minutes or until golden brown, stirring once. Cool on a wire rack for 10 minutes.
4. In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13-in. x 9-in. dish.
5. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight.
6. Remove from the freezer 15 minutes before serving.
Nutrition Information:
covered percent of daily need
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