Raspberry Lemonade Freeze

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.

Prep Time

20

Minutes

Total Time

4:45

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 125),
  • Total Fat 14g
    • (Saturated Fat 7g,),
  • Cholesterol 30mg;
  • Sodium 70mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 3g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.