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How to Make Flan
Peruvian Arroz con Pollo
Fluffy Pink Lemonade Dessert with Pretzel Crust
fluffy pink lemonade dessert with pretzel crust
cups broken pretzels (about 4 oz)
cup butter or margarine, melted
package (8 oz) cream cheese, softened to room temperature
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
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.
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.
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.
Cut dessert into squares. Garnish each serving with lemon.
Grate lemon peel using a microplane or by rubbing the lemon across the small rough holes of a grater.
The pretzels can also be crushed by placing them in a food-storage plastic bag and rolling with a rolling pin.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2018 ®/TM General Mills All Rights Reserved
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