Fluffy Pink Lemonade Dessert with Pretzel Crust

The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.

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  • prep time 20 min
  • total time 3 hr 15 min
  • ingredients 9
  • servings 12
 

Ingredients

Crust

2
cups broken pretzels (about 4 oz)
1/4
cup sugar
1/2
cup butter or margarine, melted

Topping

1
package (8 oz) cream cheese
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
container (8 oz) frozen whipped topping, thawed

Garnish

Lemon slices, cut into fourths

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. 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.
  • 2 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.
  • 3 Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
  • 4 Cut dessert into squares. Garnish each serving with lemon.
  • 1 Heat oven to 350°F. 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.
  • 2 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.
  • 3 Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
  • 4 Cut dessert into squares. Garnish each serving with lemon.

EXPERT TIPS

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Expert Tips

The pretzels can also be crushed by placing them in a food-storage plastic bag and rolling with a rolling pin.

Grate lemon peel by rubbing the lemon across the small rough holes of a grater.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
65mg
65%;
Sodium
520mg
520%;
Total Carbohydrate
45g
45%
(Dietary Fiber
1g
1%
  Sugars
32g
32%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
15%;
Iron
6%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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