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Raspberry Lemonade Freeze

This delicious raspberry and lemonade freeze, made using Gold Medal® all-purpose flour is a refreshing dessert on a hot summer day.

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( 6 Ratings)

6 Ratings

5 Stars

4 Stars 83%

3 Stars

2 Stars 17%

1 Stars

Member Reviews ( 2 )

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Prep Time 20 min
Total Time 4 hr 45 min
Servings 12

Ingredients

Nut Crust

1: cup Gold Medal® all-purpose flour

1/2: cup firm butter or margarine

1/2: cup finely chopped nuts

Filling and Topping

2: pints (4 cups) raspberry sorbet, slightly softened

1: pint (2 cups) vanilla ice cream, slightly softened

1/2: cup frozen pink lemonade concentrate, thawed

1: cup frozen whipped topping, thawed

: Few drops red food color, if desired

1: cup fresh raspberries

: Additional frozen whipped topping, thawed, if desired

: Additional fresh raspberries, if desired

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Directions

1 Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. In medium bowl, place flour. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. In bottom of pan, press mixture evenly. Bake about 15 minutes or until light golden brown. Cool completely.
2 Spoon sorbet over crust; spread evenly. Place in freezer. In medium bowl, mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color until well blended. Fold in 1 cup raspberries. Spread over sorbet. Freeze about 4 hours or until firm.
3 Let stand at room temperature about 10 minutes before cutting. Remove dessert from pan, using foil to lift. Dip knife into hot water before cutting serving pieces. Garnish with additional whipped topping and raspberries. Store in freezer.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 125),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 7g, 7% ),
Cholesterol: 30mg; 30%;
Sodium: 70mg; 70%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 3g 3% ),
Protein: 3g; 3%

% Daily Value*:

Iron: 6%;

Exchanges:

1 Starch;

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

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 3/20/2011 4:51:57 PM REPORT ABUSE Sam12345 said:

Rating:

I loved this recipe on a hot day!I made this for my daughter's birthday which is in the summer and it was a hit!I did make this the night before and it worked out great!

This reply was: Helpful Inspiring

Posted 6/6/2010 3:34:24 PM REPORT ABUSE lhd3917 said:

Rating:

This was a great dessert. I did make it the night before and the prep time is a little longer than 20 minutes. The dessert looks really nice on the plate. Everyone enjoyed it. I would recommend taking it out about 30 minutes before serving. It was still frozen after ten. But I would definitely make it again

This reply was: Helpful Inspiring