Lemonade Dessert

Okay, this is a little late for an Easter dessert…
but not for your next cookout

Here’s a tasty way to finish off your upcoming barbecue. Published in Country Women in the June/July ’07 magazine, adults and kids will be standing in line for this easy-to-make treat.

It’s a great recipe and to vary the flavor, try changing out the concentrates to limeade, orange, pina colada, even margarita.

Lemonade Dessert

12-15 servings

1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 cup cold butter
3/4 cup chopped pecans
1/2 gallon vanilla ice cream, softened
1 can (12 ounces) frozen pink lemonade concentrate, thawed

    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.

    7 thoughts on “Lemonade Dessert

    1. pegasuslegend

      this would be perfect, with the hotdogs and hamburgers we are having tomorrow night, my son is cooking a ham tonight, but this looks like I can whip it up in no time flat~ great recipe to share with us, hope you have a great Easter! sounds really refreshing“

    2. JillyAn

      This sounds fantastic because I love anything with lemon. I'd have to modify a bit and use coconut milk and coconut oil to replace the dairy but it would probably work anyway.


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