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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. —Margaret Linder, Quincy, Washington
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    12-15 servings

Ingredients

  • 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 can (12 ounces) frozen lemonade concentrate, thawed

Directions

  • Preheat oven to 375°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1-in. baking pan.
  • Bake 9-12 minutes or until golden brown, stirring once. Cool on a wire rack 10 minutes.
  • In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13x9-in. dish. Spread with ice cream mixture; sprinkle with remaining crumbles. Cover and freeze overnight. Remove from the freezer 15 minutes before serving.

Test Kitchen Tips
  • To prevent ice cream from melting while you work, freeze the baking pan and crumb mixture before spreading ice cream.
  • For a different taste sensation, trade limeade or orange juice concentrate for lemonade.
  • Nutrition Facts
    1 piece: 391 calories, 21g fat (11g saturated fat), 56mg cholesterol, 154mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 4g protein.