Written by Chris
When it’s hot outside, cool off with lemonade – cupcakes, that is! Frozen pound cake serves as the base for this sweet treat. The topping combines frozen lemonade concentrate, sweetened condensed milk and frozen whipped topping … how cool is that? And since this is a no-bake recipe, it’s perfect for little hands! My trio love to help me with this recipe.
To show you how easy it is, check out the video above.
Ingredients for 18 servings:
- 1 can (14 ounces) NESTLÉ LA LECHERA FAT FREE Sweetened Condensed Milk or NESTLÉ CARNATION Sweetened Condensed Milk
- 1 container (6 ounces) frozen lemonade or limeade concentrate (about 2/3 cup), partially thawed
- 1 tub (12 ounces) frozen light whipped topping, thawed
- 1 (10.75 ounces) frozen reduced fat or fat free pound cake
- Grated lemon peel (optional)
Directions:
PAPER-LINE 18 muffin cups.
CUT pound cake into 18 slices. Using a 1 3/4 inch-round cookie or appropriate size to fit into paper liners, cut slices into rounds. If you don’t have a cookie cutter, use a small cup like I have below.
Place cake rounds into paper liners as shown above. Save all the extra pound cake scraps for another use (I like to refreeze them).
COMBINE sweetened condensed milk and lemonade concentrate in a large bowl; stir well. Stir a large spoonful of whipped topping into mixture – this will lighten it up. Then fold in the remaining whipped topping so it’s nice and light.
SPOON evenly into liners, as shown above. I like to use an ice cream scoop for this!
FREEZE for 2 hours. Cover; freeze for several hours or overnight before serving. Garnish with lemon peel.
Now how delicious and refreshing does that look? I am ready to dig in…enjoy!
Links:
More lemon recipes:
 Mini Lemon Lime Tartlets |
 Lemon-Basil Sorbet |
Follow us on Twitter
Like us on Facebook
See us on Pinterest
Watch us on YouTube
Subscribe via RSS
14 Comments
What a great end of summer treat! Must be so refreshing!
Nelly – this is such a tasty end of summer treat! Equally refreshing with limeade and orange juice concentrate.
These are gorgeous and sounds refreshing! Love that bright yellow lemon zest on top.
Hi Amy – thank you so much! I have eaten more than my share lately!
Love anything with lemon.
No bake?! That’s amazing & perfect for summer! Nothing is more refreshing than a cold citrus treat!
Wow, what a great recipe! And perfect to make with your kids:-) Thank you! Take care, Terra
Your photos are gorgeous! Saw this on Tastespotting and I just had to come over and check out the recipe
Thanks Kristina! I tell you, the workshop held by @WhiteOnRice (Todd & Diane) and @userealbutter (Jen) helped so much!
These look amazingly refreshing and I love how there is no lime squeezing
Awesome! I made these today, just waiting for them to freeze! I must ask you, what whipped topping did you use? I used light cool whip, but I’m not sure if that was the right thing. Can’t wait to try one!
Hi Dani! I used Cool Whip, but any brand will work great. Hope you like them!
I made these with the kids last weekend for a Labor Day party and it was the biggest hit at the party. Everyone begged for the recipe. Thanks Chris!
Hi! I was wondering if you could sub the pre-made cool whip for homemade heavy cream whipped in the stand mixer? I prefer less processed ingredients but like the idea of this no-bake cake though I would probably bake my own poundcake for it.
Hi Christina, whipped heavy cream should work just fine in this recipe. Love your idea to make your own poundcake too! I’m impressed!