Fluffy Pink Lemonade Dessert with Pretzel Crust

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

By Betty Crocker Kitchens

July 12, 2010

Ingredients

cups broken pretzels (about 4 oz)

1/4

cup sugar

1/2

cup butter or margarine, melted

package (8 oz) cream cheese

boxes (4-serving size each) white chocolate instant pudding and pie filling mix

can (12 oz) frozen pink lemonade concentrate, thawed

or 3 drops red food color

container (8 oz) frozen whipped topping, thawed

Lemon slices, cut into fourths

Hide Images

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.

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.