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Fluffy Pink Lemonade Dessert with Pretzel Crust
Prep 20min
Total3hr15min
Ingredients9
Servings12
Ingredients
Crust
2cups broken pretzels (about 4 oz)
1/4cup sugar
1/2cup butter or margarine, melted
Topping
1package (8 oz) cream cheese, softened to room temperature
2boxes (4-serving size each) white chocolate instant pudding and pie filling mix
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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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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.
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