Pink Lemonade Dessert


The weather is hot, here. Just the right time to try this icebox dessert from Kraft.
When I went to buy the frozen lemonade I found Raspberry Lemonade and thought that it sounded better than Pink Lemonade, also used vanilla pudding as I really don’t like white chocolate. I followed the rest of the recipe but think if I make it again, I would add more pretzels or less butter for the crust.
It is quite good and easy to make and nice and cool to eat. Add a little red food coloring to perk the color up.

Fluffy Pink Lemonade Dessert with Pretzel Crust
The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink dessert

Prep Time: 20 min
Total Time: 3 hrs 15 min
Servings: 12 servings
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, softened to room temperature
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
1 can (12 oz) frozen raspberry lemonade concentrate, thawed
2 or 3 drops red food color
1 container (8 oz) frozen whipped topping, thawed
Garnish
Lemon slices, cut into fourths
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.
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.
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.
Cut dessert into squares. Garnish each serving with lemon or raspberries

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