Pink Lemondade Oreo Squares
Indulge in a burst of zesty sweetness with these irresistible Pink Lemonade Oreo Squares—a no-bake dessert that’s as refreshing as it is beautiful! Featuring a buttery Golden Oreo crumb crust and a velvety filling made with tangy pink lemonade concentrate and cream cheese, this recipe is the epitome of summer in every bite. With a hint of optional pink food coloring for an extra pop of color and a garnish of fresh lemon zest to elevate the flavors, these chilled squares are perfect for parties, picnics, or anytime you crave a fun, citrusy treat. Ready in just 25 minutes of prep time and requiring no oven, these delightful bars are a quick and easy dessert you’ll come back to again and again.
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Recipe Information
Ingredients
- 24 pieces Golden Oreos
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 8 ounces Cool Whip (or whipped topping), thawed
- 0.25 cup Pink lemonade concentrate, thawed
- 3 drops Pink food coloring (optional)
- 1 teaspoon Fresh lemon zest (optional, for garnish)
Instructions
Prepare an 8x8-inch square pan by lining it with parchment paper, leaving an overhang for easy removal later.
In a food processor, pulse the Golden Oreos until finely crushed. Alternatively, place the Oreos in a resealable plastic bag and crush them with a rolling pin.
Combine the Oreo crumbs with the melted butter in a medium bowl and mix until evenly moistened.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to create the crust. Place the pan in the refrigerator while preparing the filling.
In a large mixing bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until smooth and creamy.
Add the thawed Cool Whip and gently fold it into the cream cheese mixture until fully combined.
Stir in the pink lemonade concentrate and, if desired, add a few drops of pink food coloring to enhance the color.
Spread the pink lemonade filling evenly over the crust in the pan, smoothing the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the dessert is firm and set.
Once chilled, lift the dessert out of the pan using the parchment paper overhang. Place on a cutting board and slice into squares.
Garnish each square with a sprinkle of lemon zest, if desired, and serve chilled.
Nutrition Facts
Calories |
6232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 330.1 g | 423% | |
| Saturated Fat | 148.6 g | 743% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 778.0 g | 283% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 472.3 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
