As soon as I saw this recipe on Pinterest, I knew not only that I had to make it, but that it was going to, quite possibly, be the best thing I have ever eaten and I was so right. These pink lemonade freezer bars are so good and so refreshing they make me forget that it feels like a million degrees in my house.
Now here comes the part where I totally admit my lack of cooking skills (hence me being the one who usually posts about the super easy recipes) and tell you my struggles while making these bars. I am a by-the-recipe type of cook, and I can honestly tell you that sometimes when things are not spelled out in a plain and easy to read language I will mess the crap out of a recipe. Here is what this recipe has taught me:
1) who knew that real whipped cream aka Cool Whip is sold in the freezer aisle?!? I was looking for it all over by the canned whipped cream and figured they were just out of it. Thankfully I put in a quick call to good ole’ mom who steered me in the right direction.
2) If you don’t put the dish perfectly level in the freezer, the concoction will drip over the edges and make your husband exclaim “wtf” when they look in the freezer later.
For me this recipe really was a labor of love which is why I was so elated when it came out tasting like heaven, because if you guys could have seen me stirring the crap out of it, you wouldn’t have believed it either!
Click HERE for the original recipe.
- 3 sleeves Ritz crackers
- ½ cup powdered sugar
- ¾ cup butter melted
- 1 12oz can pink lemonade concentrate, thawed to liquid.
- 1 14oz can sweetened condensed milk
- 1 8oz container Cool Whip, thawed to room temperature.
- Red food coloring (optional)
- Line a 9×9 pan with foil and spray with cooking spray and set aside for later use.
- Place the crackers and powdered sugar in a Ziploc bag and roll with a rolling pin (or glass) to make crumbs.
- Place cracker crumbs into a bowl and mix with the melted butter.
- Press ¾ of the crumb mixture into the bottom of the prepared pan.
- In a large mixing bowl combine pink lemonade concentrate, sweetened condensed milk and stir until mixed.
- Add the Cool Whip and stir until mixed.
- If desired, add food coloring drops to desired shade and whip until color is uniform.
- Pour the lemonade mixture over the crust and top with the remaining cracker crumbs.
- Place pan into the freezer to set for at least 4 hours before slicing and serving.