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Lemon Whip Dessert

Lemon Whip Dessert


This is a light, airy and sweet dessert.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 790 kcal
  • 39%
  • Fat:
  • 45.1 g
  • 69%
  • Carbs:
  • 91.2g
  • 29%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 528 mg
  • 21%

Based on a 2,000 calorie diet


  1. In a mixing bowl, combine the crushed crackers, confectioners sugar and melted butter. Press into the bottom of a 9x13 inch pan; reserve 1/3 cup for sprinkling on top.
  2. Blend together the lemonade, sweetened condensed milk and whipped topping. Pour over crust and sprinkle with remaining crumb mixture. If desired, garnish with thinly sliced lemons.
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Cindy Carnes

Have made this recipe with pink and yellow lemonade, it is the best!! When I use pink, I add red food coloring to the mix, and when I use regular lemonade, I put yellow food coloring in the mix, it gives the dessert such a pretty color, I also cut lemon really thin, cut it halfway to the center, then pinwheeled it back and set it in the center, so pretty!!! Have made it 4 times, and people ask for it again and again.


My husband got this recipe from somewhere and loves to make it. I think it is good too, but super sweet and rich, I can't eat very much of it. The salted crackers (we use Ritz) make the crust a nice contrast, I think if you used a graham cracker crust it wouldn't be as good because the filling is so sweet.

Mary Charleston

Excellent recipe!!! lLight, sweet, refreshing dessert and so very easy to make. I use it everytime I have a mexican dinner as it refreshes the palate and doesn't weigh you down. At my last office potluck, they licked the pan clean and asked over and over for the recipe!