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Frozen Lemonade Blondie

July 12, 2012 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Chilled, Creative, Fruit, Off the Beaten Path, Super-Simple

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O lemonade

O lemonade

You’re tasty in a blondie

It’s hard to resist the refreshing citrus-y snap of a frozen lemonade cookie bar, so I suggest that you try this super-fast and super-easy recipe for your next summer picnic or for tonight’s dessert.

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INGREDIENTS FOR A SMALL (5.5″ x 7″) PAN

  • 1 12-ounce package break-n-bake cookies (sugar cookies or white chocolate macadamia)
  • 8 ounce tub of Cool Whip whipped topping
  • 1 tsp Kool-Aid unsweetened lemonade powder (one packet has about 2 tsp)
  • 1/2 tsp water
  • 5-7 drops yellow food color
  • Garnish of your choice (I used cute lemon jellies)

TO USE A 9″x9″ PAN, DOUBLE THE INGREDIENTS
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DIRECTIONS
Use spray vegetable oil (I used Pam brand) to grease a small pan. I used a pan that was only 5.5″ x 7″ and it was about perfect. If your pan is bigger, you’ll probably want to use more cookie dough and more CoolWhip.

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Into the pan, plop the entire package of raw cookie dough.

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Use your fingers to evenly press the dough to the edges.

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Bake until golden brown at 350 F. It will take about 15-20 minutes, depending on the size of your pan and the amount of dough in the package. This will be the crust for your blonde brownie. Cool crust completely.

Into a small bowl or cup, pour one teaspoon of the Kool-Aid unsweetened powdered drink mix (only one teaspoon, not the whole packet).

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To the powder, add 1/2 teaspoon of water and mix thoroughly.

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Pour this tart, lemony mixture into the Cool Whip and mix completely.

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The result will be an off-white colored topping. You may want to add a few drops of yellow food coloring. I added 7 drops, and the result was light, sunny-looking, and pretty.

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Spread your lemonade whip on top of the completely cooled crust.

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Cover and either refrigerate or freeze.

If you freeze it for longer than an hour or two, be sure to thaw it for about 30 minutes before trying to cut and serve (because the cookie gets ROCK hard).

Garnish just before serving. I used these cute lemon-wedge-shaped jellies that I found at my grocery’s candy aisle.

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It’s chilly, refreshing, and a nice summery treat…it’s the Frozen Lemonade Blondie!

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2 Comments to “Frozen Lemonade Blondie”


  1. I think this may be my favorite Denise “creation” yet. I love the lemon tartness…but it’s not too much. And the light fluffy topping is a delicious balance to the denser cookie base. YUM!

    1
  2. Denise Leo, Global Brownie Ambassador says:

    Thanks, Kris! This recipe does have some lemon-y ZING to it. Good for a summer day.

    2


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