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Fluffy Pink Lemonade Dessert with Pretzel Crust

  • Prep 20 min
  • Total 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, softened to room temperature
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

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%
Potassium
240mg
7%
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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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 using a microplane or by rubbing the lemon across the small rough holes of a grater.

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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