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KELLOGG'S* RICE KRISPIES* Lemonade Stand Treats

Rated as 2.67 out of 5 Stars

"Layer lemon-pie filling and whipped topping on a sweet, crisp crust for a quick and tangy summer treat."
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Ingredients

20 m servings 249 cals
Original recipe yields 12 servings

Directions

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  • Prep

  • Ready In

  1. 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 degrees C (350 degrees F) 7 to 8 minutes. Cool.
  2. Prepare lemon pie filling according to package directions.
  3. Pour all but 250ml (1 cup) filling onto crust. Cool 250ml (1 cup) filling.
  4. Whisk or beat 30 to 60 seconds until smooth; gently fold in whipped topping. Spread over first layer; sprinkle with reserved crumbs. Chill about 3 to 4 hours. Refrigerate leftovers.

Footnotes

  • Notes:
  • 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.
  • *© 2008, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Nutrition Facts


Per Serving: 249 calories; 13.4 g fat; 33.6 g carbohydrates; 0.8 g protein; 27 mg cholesterol; 383 mg sodium. Full nutrition

Reviews

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This was terrible. I tossed the whole batch.

This was very different texture wise. Everyone loved it. The kind-of caramelly flavor and chewy texture of the crust really adds a different spin on regular lemon pie. I always get asked for the...

I tried this with lemon pudding and we didn't care for it. So we tried it again with butterscotch. Much better. The crust has a caramel flavor that does not match with lemon.