Lemonade Stand Treats
Brighten gatherings with cool, creamy Lemonade Stand Treats. Combine 4 cups Rice Krispies cereal, 1/3 cup brown sugar, and 2/3 cup melted butter. Press into a pan and bake for 7-8 minutes. Mix lemon pie filling as directed. Spread all but 1 cup over the base. Fold whipped topping into the cooled lemon filling for the second layer. Sprinkle with crumbs and chill for 3-4 hours. Remember, always review labels to watch for allergens. Using tested Kellogg’s products ensures the right taste and texture. Leftovers keep best in the fridge.
- Combine 4 cups Rice Krispies cereal, brown sugar, and melted butter for a crisp dessert base.
- Pour prepared lemon pie filling and add whipped topping for a creamy second layer.
- Bake the base for 7-8 minutes and chill the assembled dessert for 3-4 hours.
- Always check ingredient labels for allergens to keep everyone safe.
- Using tested Kellogg’s products ensures flavor and texture consistency with the recipe.
PREP TIME (MIN)
20
Ingredients
- 1 L (4 cups)Rice Krispies* cereal
- 75 mL (1/3 cup)firmly-packed brown sugar
- 1 pkg(212g/7.5oz) lemon pie filling
- 500 mL (2 cups)frozen whipped topping thawed
- 150 mL (2/3 cup)butter melted
Directions
- Lightly crush cereal to 500 mL (2 cups). Combine with brown sugar and butter, mixing well. Reserve 50 mL (1/4 cup) cereal crumbs. Press remainder evenly into parchment paper-lined 2 L (7X11-inch) baking pan. Bake at 180°C (350°F) 7-8 minutes. Let cool.
- Prepare lemon pie filling according to package directions.
- Pour all but 250mL (1cup) filling onto crust. Cool 250mL (1 cup) filling.
- Whisk or beat 30-60 seconds until smooth; gently fold in whipped topping. Spread over first layer; sprinkle with reserved crumbs. Chill about 3-4 hours. Refrigerate leftovers.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.







