Lemon Whip Dessert

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   Mix crackers, butter and sugar together in a bowl until incorporated. Press all but 1/4 cup of this mixture into a 9x13 pan. Mix remaining ingredients together with a mixer until blended. (If using yellow lemonade, I add food coloring to make it a little darker, but if I use pink lemonade, I add red food coloring to make it a nice shade of pink.) Pour over crumbs in pan. Sprinkle the 1/4 cup of reserved crumbs over the top. Refrigerate until set. Light, cool and pretty for summer. No strong lemon taste.

* Per serving · 4 servings · Values may vary.

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