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Category: Desserts
Prep Time: Cook Time: Total Time:
Crust
2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter, melted
Topping
1 (8 oz) pkg cream cheese, softened to room temperature
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 (8 oz) container frozen whipped topping, thawed
Garnish
Lemon slices, cut into fourths
Heat oven to 350. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
In large bowl, beat cream cheese and dry pudding mix until fluffy. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed until fluffy. Fold in 2 cups of the whipped topping. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
Cut dessert into squares. Garnish each serving with lemon.
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FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST
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Category: Desserts
Prep Time: Cook Time: Total Time:
Crust
2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter, melted
Topping
1 (8 oz) pkg cream cheese, softened to room temperature
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 (8 oz) container frozen whipped topping, thawed
Garnish
Lemon slices, cut into fourths
Heat oven to 350. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
In large bowl, beat cream cheese and dry pudding mix until fluffy. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed until fluffy. Fold in 2 cups of the whipped topping. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
Cut dessert into squares. Garnish each serving with lemon.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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