|by Jacques Joubert|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 53 for lemonade frozen dessert
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Crush crackers, add ... cake pan. Whip lemonade and Eagle Brand ... frothy. Fold in 9 ounces Cool Whip. Pour over crust. Top with crumbs. This freezes well.
Begin by preparing ... in container. Mix lemonade and ice cream ... Quickly pour over cookie mix. Cover with remaining cookie mix. Freeze, slice and serve.
Pour in graham cracker crust and freeze.
Put crust in 9 x 13 pan. Mix together slowly with whisk, chilled milk and frozen lemonade. When blended, fold in Cool Whip, partially thawed. Chill until set.
Melt stick of ... crushed graham crackers and press down firmly. Stir undiluted lemonade into condensed milk. Fold in Cool Whip. Pour over crust and chill.
Chill evaporated milk ... heat. Stir in lemonade concentrate and chill ... Pour 1/3 of remaining gelatin and repeat process. Chill until firm. 12 servings.
Spread evenly in bottom of 9 x 13 pan. (Save a few crumbs to sprinkle on top). Beat: Fold in 9 oz. tub Cool Whip. Spread evenly over crumbs and ...
Thoroughly mix gelatin, ... heat. Stir in lemonade concentrate. Chill until ... Repeat layers. Chill until firm. Unmold from tube pan or serve from bowl.
Thaw lemonade, stir in ... Gently stir in Cool Whip. Pour over a graham cracker crust in a 9 x 13 inch pan. Garnish with sprinkles of lemon peel. Freeze.
Mix and put in a prepared graham cracker shell. Cool and serve. OPTIONAL: Any type fruit may be added.
Result Page: 1
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