Fluffy Pink Lemonade Dessert |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 12 |
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The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie. Recipe is from Betty Crocker. Ingredients:
2 cups broken pretzels |
1/4 cup sugar |
1/2 cup butter or 1/2 cup margarine, melted |
1 (8 ounce) package cream cheese, softened to room temperature |
2 (3 1/2 ounce) boxes white chocolate flavor instant pudding and pie filling mix |
1 (12 ounce) can frozen pink lemonade concentrate, thawed |
2 -3 drops red food coloring |
1 (8 ounce) container frozen whipped topping, thawed |
lemon slice, cut into fourths |
Directions:
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. In large bowl, beat cream cheese and dry pudding mix with electric mixer on medium speed 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.
4. Cut dessert into squares. Garnish each serving with lemon.
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