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Lemon Whip Dessert

Read Reviews (24)

"This is a light, airy and sweet dessert." — ccsick

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Sugar and Sweeteners

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Original recipe makes 6 to 8 servings Change Servings

60 buttery round crackers, crushed
1/4 cup confectioners' sugar
1/2 cup melted butter

1 (6 ounce) can frozen lemonade concentrate
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed

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Directions

In a mixing bowl, combine the crushed crackers, confectioners sugar and melted butter. Press into the bottom of a 9x13 inch pan; reserve 1/3 cup for sprinkling on top.
Blend together the lemonade, sweetened condensed milk and whipped topping. Pour over crust and sprinkle with remaining crumb mixture. If desired, garnish with thinly sliced lemons.

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Have made this recipe with pink and yellow lemonade, it is the best!! When I use pink, I add red food coloring to the mix, and when I use regular lemonade, I put yellow food coloring in the mix, it gives the dessert such a pretty color, I also cut lemon really thin, cut it halfway to the center, then pinwheeled it back and set it in the center, so pretty!!! Have made it 4 times, and people ask for it again and again.

—Cindy Carnes

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Most Helpful Critical Review

Dec 26, 2008

I made this for one of our Christmas desserts. The prior reviews of being Rich & Sweet are spot on so if you like super sweet, this is a great recipe. I like sweet and was only able to eat a small piece because of how rich it was...which at Christmas time is probably for the best anyhow. The reason I gave it only three stars is because it was very loose. I made it exactly as the recipe instructed but it doesn't really set up the way I felt it should. I will make it again because it was tasty but I will probably take out 8oz of the S&C milk and replace it with 8oz whipped cream cheese. I think those flavors would be equally as appealing and it would set up more like a dessert and less like a no cook pudding.

—What's Cookin'

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27 Ratings

Dec 31, 2005

My husband got this recipe from somewhere and loves to make it. I think it is good too, but super sweet and rich, I can't eat very much of it. The salted crackers (we use Ritz) make the crust a nice contrast, I think if you used a graham cracker crust it wouldn't be as good because the filling is so sweet.

—chellebelle

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Jan 10, 2004

Excellent recipe!!! lLight, sweet, refreshing dessert and so very easy to make. I use it everytime I have a mexican dinner as it refreshes the palate and doesn't weigh you down. At my last office potluck, they licked the pan clean and asked over and over for the recipe!

—Mary Charleston

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Aug 26, 2009

FANTASTIC recipe! MAKE SURE YOUR FROZEN concentrate is a 6 oz can........also, the sweetened condensed milk is 14 oz. This sets up perfect, it is very light and fluffy. I do not find it overly sweet at all......Never had it runny and for sure never had it rejected at all by family or freinds. I have made it approximately 15 times without any issues. I also followed one suggestion and used food coloring to make it pretty. It is a great dessert for pot lucks.

—kimkook

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Jun 22, 2009

This was sooo good but I did make a modification. I used NO sugar in the crust, and I added an 8 oz brick of cream cheese to the filling as suggested by another reviewer (but did not reduce the amount of sweetened condensed milk). The taste is really unusual & excellent. If I had the freezer space I'd freeze it and try it that way :)EDIT: 6/19/09: Made this again without sugar in crust, but this time didn't have a brick of cream cheese. It's very good even without (my recommended) brick of cream cheese. Be SURE you notice that your can of lemonade is probably 12 oz (not 6). I noticed this time, but did NOT notice originally--makes it much more tart if you have accidentally doubled the lemonade! (But tasty either way.)

—JARRIE

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May 05, 2005

I made this with the intention of trying it before making it for a party. It was great! My family loved it. They couldn't tell that the crust was made with Ritz crackers. The amazing thing is that I made it two days ago and the crust is still crispy. I expected it to be soggy by now. The party that I tried it for is tonight, Cinco de Mayo. I know my guests will love it. It will be refreshing treat after all of the spicy Mexican food I will be serving. Thanks for sharing your recipe Cindy.

—NANAANN1

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Jan 12, 2008

Yikes! This was super sweet! It really started out well, but by the time I served it, it was a bit much. I would love to try this one again, but am wondering if anyone can clarify the ingredients for me? Maybe I made a mistake. 1/ I used Minute Maid frozen lemonade concentrate. Should I have used an unsweetened concentrate? 2/ Sweetened condensed milk is only sold here in 300ml (apx 8.5 oz) tins, so I had to use almost 2 tins to make up 14oz as specified in the recipe. Is this the correct amount of s.c. milk? Any advice would be appreciated!

—RoxanneB

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Nutrition

Calories
677 kcal
34%

Carbohydrates
78.2 g
25%

Cholesterol
54 mg
18%

Fat
38.6 g
59%

Fiber
0.7 g
3%

Protein
7.1 g
14%

Sodium
453 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Whip Dessert

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 677
Calories from Fat: 348

% Daily Value *
Total Fat 38.6g 59 %
Saturated Fat 23.5g 118 %
Cholesterol 54mg 18 %
Sodium 453mg 18 %
** Potassium 241mg 7 %
Total Carbohydrates 78.2g 25 %
Dietary Fiber 0.7g 3 %
Protein 7.1g 14 %
Sugars 61.6g
Vitamin A 13 %
Vitamin C 12 %
Calcium 24 %
Iron 16 %
** Thiamin 6 %
Niacin 19 %
** Vitamin B6 2 %
** Magnesium 6 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.