Welcome to Riches to Rags by Dori. This is a place where I share a little bit of everything. My experiences, the good the bad and the ugly. Life isn't easy but worth living and my hope is that we can get through it together.

Wednesday, April 4, 2012

Fluffy Pink Lemonade Dessert with Pretzel Crust

Picture and recipe from Betty Crocker

Fluffy Pink Lemonade Dessert with Pretzel Crust

Well, it happened again. I came across a picture that had me wanting to run to the grocery store to get the ingredients to make this right now! This looks soooo good to me and the pink with the little yellow wedges on top just makes it that much better. I love Pink and I think it would be a great dessert for a baby shower, or any other gathering where you are asked to bring a dessert. 

I just can't be selfish and keep this one to myself, I have to share its greatness with you. Hope you enjoy this mini post of this wonderful recipe. 

2    cups broken pretzels (about 4 oz)
¼  cup sugar
½  cup butter or margarine, melted

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

Lemon slices, cut into fourths

Heat oven to 350°F.
  1. 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.

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.

Doesn't that make you want to run to the store??? I hope so, but you don't have to just wait until tomorrow. :)

Thanks for stopping by and for supporting Riches to Rags by Dori. 

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