Lemonade Stand Treats Recipes

LEMONADE STAND SNACK

Steps:

• In a large bowl, combine all ingredients. Store in an airtight container.

PINK LEMONADE STAND CAKE

Steps:

• Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour., Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top., Spread remaining frosting over top and sides of cake., Decorate with sprinkles. Refrigerate until serving.

LEMONADE STAND PIE

Steps:

• Add water to drink mix in large bowl; stir until dissolved. Add ice cream; beat with mixer until blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.
• Spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut. Serve with berries.

LEMONADE CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang; coat with cooking spray. Melt 4 tablespoons butter in a large pot over low heat. Stir in 10 ounces mini marshmallows until melted and smooth. Stir in 1 tablespoon each grated lemon zest and lemon juice and 1/2 teaspoon vanilla. Off the heat, stir in 6 cups crisp rice cereal, 12 crushed Lemonades and 1/2 cup white chocolate chips. Press the mixture into the pan and let set. Cut into pieces.

KELLOGG'S* RICE KRISPIES* LEMONADE STAND TREATS

Steps:

• Lightly crush cereal to 500 ml (2 cups). Combine with brown sugar and butter, mixing well. Reserve 50 ml (1/4 cup) cereal crumbs. Press remainder evenly into parchment paper-lined 2 L (7X11-inch) baking pan. Bake at 180 degrees C (350 degrees F) 7 to 8 minutes. Cool.
• Prepare lemon pie filling according to package directions.
• Pour all but 250ml (1 cup) filling onto crust. Cool 250ml (1 cup) filling.
• Whisk or beat 30 to 60 seconds until smooth; gently fold in whipped topping. Spread over first layer; sprinkle with reserved crumbs. Chill about 3 to 4 hours. Refrigerate leftovers.

LEMONADE STAND PIE

Steps:

• Stir drink mix and water in large bowl until dissolved.
• Add ice cream.
• Beat with electric mixer on low speed until well blended.
• Gently stir in whipped topping until smooth.
• Freeze, if necessary, until mixture will mound.
• Spoon into crust.
• Freeze 4 hours or overnight until firm.
• Let stand at room temperature 15 minutes or until pie can be cut easily.
• Garnish with lemon slices.
• Store leftover pie in freezer.

LEMONADE STAND TREATS

Steps:

• lightly crush cereal to 2c.
• Combine with brown sugar& butter, mixing well Reserve 1/4c for topping.
• Press remainder evenly into parchment paper-lined 7x11 baking pan.
• Bake@350 for 7-8 min.
• cool.
• Prepare lemon filling according to directions.
• Pour all but 1c filling onto crust.
• cool.
• cool the other cup filling too.
• Whisk or beat 30-60sec until smooth: gently fold in whipped topping.
• Spread over first layer: sprinkle with reserved crumbs.
• Chill about 3-4 hrs Refrigerate leftovers.