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Pink Lemonade Dessert w/ Pretzel Crust




Source of Recipe


Betty Crocker Summer Appetizers 2010


Recipe Introduction


Light, tart, sweet and refreshing. Everyone loved the pretzel crust. To decorate, I scored the top into serving sizes and topped each square with candy lemon slice wedges. It was very messy to slice. Next time I'll try freezing it and slicing while frozen. I can't imagine that it would take more than a few minutes to get to eating temperature.



List of Ingredients




CRUST:
2 c. broken pretzels (about 4 oz.)
1/4 c. sugar
1/2 c. butter, melted

TOPPING:
1 (8 oz.) pkg. cream cheese, room temperature
2 boxes (4-serving size) white chocolate instant pudding mix
1 (12 oz.) frozen pink lemonade concentrate, thawed
2-3 drops red food coloring
1 (8 oz.) container Cool Whip, thawed



Recipe



CRUST:
Preheat oven to 350 degrees. Put pretzels and sugar into the bowl of a food processor and process until the pretzels are finely crushed. While running, add the butter to the mixture. Mix well. Press into the bottom of a 11x7-inch ungrease pan. Bake 5 minutes. Cool 1 hour.

TOPPING:
In an electric mixer, beat cream cheese until fluffy. Add pudding mix and beat well. Add lemonade concentrate and food color. Beat on low until mixed, then on medium until fluffy. Fold in 2 cups of the topping. Spread over the crust. Refrigerate for 1 hour and top with the rest of the Cool Whip. Cut into squares to serve.

Serves 12-16