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Fluffy Pink Lemonade Dessert with Pretzel Crust

The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.

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( 16 Ratings)

16 Ratings

5 Stars 25%

4 Stars 12%

3 Stars 19%

2 Stars 19%

1 Stars 25%

Member Reviews ( 13 )

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Prep Time 20 min
Total Time 3 hr 15 min
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

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

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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 Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. 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.

EXPERT TIPS

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

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 14g, 14% Trans Fat 1g 1% ),
Cholesterol: 65mg; 65%;
Sodium: 520mg; 520%;
Total Carbohydrate: 45g; 45%
(Dietary Fiber 1g 1% Sugars 32g 32% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 4%;
Calcium: 15%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 7/15/2012 9:07:19 PM REPORT ABUSE Lorka said:

Rating:

I made this today. I too used the cheesecake jello which was fine but it was way to tart. I would definitely decrease the amount of lemonade by half. I used my stand up mixer like humanoid said and whipped it in high for 5 min. No lumps at all. Perfect texture but way to tart. Only 2 out of 10 people liked it. Next time I will use 6 oz juice and 6 oz water or even coconut water. Key point like recipe says cream cheese must be room temp to get cream cheese fluffy.

This reply was: Helpful Inspiring

Posted 5/6/2012 3:25:05 PM REPORT ABUSE humanoid said:

Rating:

I just made this and it came out fantastic! I used room temp. cream cheese (I increased it to 12 oz. though), I also beat the pudding mixes with the defrosted pink lemonade concentrate, then added the food color and the cream cheese and set my stand mixer to high using the wisk attachment and it fluffed up like crazy. Then I folded in the Cool Whip. It looks exactly like the picture. I would compare the tartness of it to a key lime pie. Also, I would imagine you could use any 12oz. frozen juice in place of the pink lemonade and change up the flavor.

This reply was: Helpful Inspiring