Pink lemonade cheesecake

Pink lemonade cheesecake

Ingredients/Components

• sugar - 1/2 c
• melted butter - 1/2 c
• large container Cool Whip - 1 item
• cream cheese, softened
• can Eagle Brand sweetened milk - 1 item
• can frozen pink lemonade concentrate - 1 item
• Crust:40 to 50 crushed Ritz crackers

How to make pink lemonade cheesecake:

Crust:40 to 50 crushed Ritz crackers1/2 c. melted butter1/2 c. sugar Press 3/4 of crumbs into bottom of cake pan. Save remaining to garnish top of cheesecake.

Using mixer on medium, combine lemonade, milk and cream cheese and beat until very smooth. Fold in Cool Whip. Pour over cracker crust. Sprinkle remaining crumbs over top. Freezer or refrigerate.

Can also be placed into cupcake liners for individual treats.

Recipe categories: Cheesecake, Desserts, < 4 hours.