Lemonade Dessert
Here’s a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat.


  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 3/4 cup chopped pecans
  • 1/2 gallon vanilla ice cream, softened
  • 1 12-ounce┬ácan frozen pink lemonade concentrate, thawed


  1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly.
  2. Stir in pecans. Spread in a single layer into a greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake at 375┬░ for 9-12 minutes or until golden brown, stirring once. Cool on a wire rack for 10 minutes.
  4. 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.
  5. Spread with ice cream mixture; sprinkle with remaining crumbles.
  6. Cover and freeze overnight.
  7. Remove from the freezer 15 minutes before serving.

Yield: 12-15 servings.

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