Pink Lemonade Freezer Bars by devin1214



3 sleeves Ritz crackers 1/2 cup powdered sugar 3/4 cup butter, melted 1 can pink lemonade concentrate, thawed to liquid 1 can sweetened condensed milk 1 container cool whip pink food coloring


1. Line a 9-by-9-inch pan with foil and spray with cooking spray. Place the crackers and powdered sugar in a food processor or blender and pulverize. (Note if you are using a Vita-Mix, you may have to stop and tamp down a couple times and “fluff” up the mixture with a spoon, then turn the machine back on. Cracker-crushing can be done by hand by placing crackers into a large ziptop food storage bag, zipping it shut, and rolling over the bag with a large glass, coffee can, or rolling pin). Place the cracker crumbs into a bowl, add the melted butter, and stir to combine. Press a little less than 3/4 of the mixture into the bottom of the prepared pan, set the pan aside, and reserve the remaining 1/4 of the cracker crumbs.

2. In a large mixing bowl, combine pink lemonade concentrate, sweetened condensed milk, and stir until homogenous. Add the COOL WHIP and stir until homogenous. If desired, add food coloring drops to desired shade and stir until color is uniform. Pour the mixture over the crust, noting that you may have an extra half cup or so of the mixture depending on the height of your pan; do not overfill the pan. Use the extra mixture for a mini-tartlette, as a dip for fruit, or just eat it. Top the mixture with the remaining cracker crumbs by sprinkling them over the top. Place pan into the freezer to set up for at least 4 hours before slicing and serving. Store extra dessert in the freezer.