Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Fluffy Pink Lemonade Dessert with Pretzel Crust

(10)

0 reviews

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

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 14g 69% Trans Fat 1g
Cholesterol: 65mg; 22%
Sodium: 520mg; 22%
Total Carbohydrate: 45g; 15%
Dietary Fiber 1g 4% Sugars 32g
Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 6%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation