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Fluffy Pink Lemonade Dessert with Pretzel Crust
Fluffy Pink Lemonade Dessert with Pretzel Crust
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Prep Time:
20 minutes
Total Time:
3 hours 15 minutes
Savory pretzel crust complements a sweet, fluffy pink pie filling.
Ingredients:
  • 2 cups broken pretzels (about 4 oz)
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, melted
  • 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) Cool Whip frozen whipped topping, thawed
  • Lemon slices, cut into fourths
Instructions:
  • Preheat oven to 350°F. In a food processor with the metal blade, pulse pretzels and sugar until finely crushed, about 15 to 20 seconds. While the processor is running, slowly add melted butter through the feed tube until well mixed.
  • Press the crust mixture firmly into an ungreased 11x7-inch pan or glass baking dish. Bake for 5 to 8 minutes until it is set and turns a beautiful golden brown. Allow it to cool completely, which should take about 45 minutes.
  • Unwrap cream cheese and place it in a large microwave-safe bowl. Microwave it uncovered on Medium (50%) for 45 seconds to 1 minute until softened. Stir until smooth. Use an electric mixer on medium speed to blend in the dry pudding mix. Add lemonade concentrate and food coloring, then mix on low speed until combined. Increase to medium speed and beat for about 2 minutes until fluffy. Carefully fold in 2 cups of whipped topping until smooth. Spread the mixture over the crust, then top with the remaining whipped topping. Chill for at least 2 hours until set.
  • Cut the dessert into squares and elegantly garnish each serving with a touch of zesty lemon.

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