Lemonade stand recipes from Country Time`s Robin Ross - Los Angeles News | FOX 11 LA KTTV

Lemonade stand recipes from Country Time`s Robin Ross

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CHICAGO (FOX 32 News) -

Summer is winding down, but there are still a couple weeks in which you'll have to keep the kids occupied. What's an old summertime tradition that every kid loves? Setting up their own lemonade stand!

Country Time Lemonade's Robin Ross joined FOX 32 News at Noon on Friday to share some ideas on creating the actual stands that go hand in hand with what they're interested in.

Ross also had suggestions for the more creative kiddies, for the chefs in training and for those who want to use their lemonade stand to give back.

In fact, Country Time has a charity centered around lemonade stands, which makes the project of helping those in need so very easy to do.

Frosted Pink Lemonade Cookies

Prep Time: 15 min. | Makes: 24 servings


  • 1-1/2 Tbsp. milk
  • 3 Tbsp. COUNTRY TIME Pink Lemonade Flavor Drink Mix
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1/4 cup butter, softened
  • 1-1/2 cups powdered sugar
  • 24 plain sugar cookies (2-1/2 inch)


  1. ADD milk to drink mix in large bowl; stir until mix is dissolved.
  2. ADD cream cheese, butter and powdered sugar; beat with mixer until blended.
  3. SPREAD onto cookies.

How to Store:

Keep refrigerated.


Lemonade Stand Pie

Prep Time: 15 min. plus freezing | Makes: 48 servings


  • 1/2 cup cold water
  • 1/3 cup COUNTRY TIME Lemonade Flavor Drink Mix
  • 2 cups vanilla ice cream, softened
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1 HONEY MAID Graham Pie Crust (6 oz.)


  1. ADD water to drink mix in large bowl; stir until dissolved. Add ice cream. Beat with mixer until blended. Whisk in COOL WHIP. Freeze, if necessary, until mixture is thick enough to mound.
  2. SPOON into crust.
  3. FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature until pie can easily be cut.

Frozen Lemonade Drops:

Omit ready-to-use pie crust. Melt 5 Tbsp. butter; mix with 1-1/4 cups graham cracker crumbs and 1/4 cup sugar. Press 2 tsp. crumb mixture onto bottom of each of 48 paper-lined mini muffin cups. Prepare ice cream mixture as directed; spoon 1-1/2 Tbsp. into each cup. Freeze 1 hour or until firm. Sprinkle lightly with yellow colored sugar. Top each with 3 fresh blueberries.


Strawberry Lemonade-Filled Cupcakes

Prep Time: 15 min. | Total Time: 1 hour 17 min. (incl. cooling) | Makes: 24 servings


  • 1/3 cup COUNTRY TIME Strawberry Lemonade Drink Mix, divided
  • 1 pkg. (2-layer size) white cake mix
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 12 small strawberries, halved


  1. RESERVE 1 Tbsp. drink mix for later use. Prepare cake batter and bake as directed on package for 24 cupcakes, blending remaining drink mix into batter before spooning into prepared muffin cups. Cool 10 min. in pans. Remove to wire racks; cool completely.
  2. SPREAD reserved drink mix onto small plate. Press top of cupcakes into drink mix.
  3. USE handle of wooden spoon to poke hole in top of each cupcake. Spoon COOL WHIP into pastry bag fitted with round tip. Use to pipe about 1 Tbsp. COOL WHIP into each cupcake; top with remaining COOL WHIP. Garnish with strawberries.

If You Don't Have a Pastry Bag:

Spoon COOL WHIP into resealable plastic bag; seal bag. Cut off one bottom corner of bag; use to squeeze COOL WHIP into, and onto tops of, cupcakes.

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