Ingredients for Pink Lemonade Salad
- 1 (12 ounce) can frozen pink lemonade concentrate, thawed
- Crushed Pineapple
- Eagle Brand Condensed Milk
- 8 ounces Cool Whip, thawed
- 16 ounces Ritz crackers
- 1 stick (8 tablespoons) butter, melted
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans or walnuts (optional)
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How to Make Pink Lemonade Salad
- Crush one sleeve (16 oz box) of Ritz crackers into crumbs.
- Melt 4 tablespoons (1/2 stick) of butter.
- Combine the cracker crumbs and melted butter; mix well to coat.
- Press the cracker mixture firmly into the bottom of a 9x13 inch baking dish.
- In a large bowl, thaw 8 ounces of Cool Whip completely until smooth and creamy.
- Add 1 (12 ounce) can of frozen pink lemonade concentrate, thawed, to the Cool Whip.
- Gently stir in 1 cup of miniature marshmallows.
- Add 1/2 cup chopped pecans or walnuts (optional).
- Pour the Cool Whip mixture evenly over the cracker crust.
- Refrigerate for at least 1 hour (or up to 24 hours) to allow flavors to blend and the salad to chill thoroughly before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
119g
Fat
44g
Carbs
16g