Step 1

Line a 9-by-9-inch pan with foil and spray with cooking spray.

Step 2

Place the crackers and powdered sugar in a food processor or blender to pulverize. Alternatively, cracker-crushing can be done by hand by placing crackers into a large ziptop food storage bag, zipping it shut, and rolling over the bag with a large glass, coffee can, or rolling pin).

Step 3

Place the cracker crumbs into a bowl, add the melted butter, and stir to combine.

Step 4

Press a little less than 3/4 of the mixture into the bottom of the prepared pan, set the pan aside, and reserve the remaining 1/4 of the cracker crumbs.

Step 5

In a large mixing bowl, combine pink lemonade concentrate, sweetened condensed milk, and stir until combined.

Step 6

Add the Cool Whip and stir until smooth.

Step 7

If desired, add food coloring drops to desired shade and stir until color is uniform.

Step 8

Pour the mixture over the crust, noting that you may have an extra half cup or so of the mixture depending on the height of your pan; do not overfill the pan. Use the extra mixture for a mini-tartlette, as a dip for fruit, or just eat it.

Step 9

Top with the reserved cracker crumbs by sprinkling evenly over the top.

Step 10

Place pan into the freezer to set up for at least 4 hours before slicing and serving. Store extra dessert in the freezer with a sheet of foil over the top. It will keep for up to 3 months.