Jefferson County Recipe of the Day: Pink Lemonade Pretzel Dessert

Pink Lemonade Pretzel Dessert – a great Valentine’s Day treat!

Pink Lemonade Pretzel Dessert

Ingredients

Crust

2 cups broken pretzels
1/4 cup sugar
1/2 cup butter, melted

Topping

1 – 8 oz. pkg. cream cheese
2 boxes white chocolate instant pudding and pie filling mix (4-serving size each)
1 – 12 oz. can frozen pink lemonade concentrate, thawed
3 drops red food color
1 – 8 oz. container frozen whipped topping, thawed

Garnish

Lemon slices, cut into fourths

Directions

~Heat oven to 350°. 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 11×7″ pan. Bake 5 to 8 minutes. Cool completely, (about 45 minutes).

~Remove foil wrapper from cream cheese package and 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.

~Cut dessert into squares. Garnish each serving with lemon.