| | Directions | | Heat oven to 350. In food processor bowl with metal blade, place pretzels and sugar, cover and process 15-20 seconds or until finely crushed. (If food processor not available, place pretzels in zip-loc bag and finely crush with rolling pin then mix with sugar. Mix butter into pretzels until mixed well. Press crust mixture into bottom of ungreased 11x7 inch pan or glass baking dish. Bake 5-8 minutes or until set and golden brown. Cool completely, about 45 minutes. In large bowl, beat cream cheese and pudding mix on medium speed until fluffy. Add lemonade concentrate and food color. Beat on low speed until mixed, then on medium speed until mixture is 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. |
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| Ingredients | | - |  | 2 cups broken pretzels (4 ounce) |
| - | | 1/4 cup sugar |
| - | | 1/2 cup butter, melted |
| - | | 1 package cream cheese, softened (8 oz pkg) |
| - | | 2 boxes 4 serving size each) white chocolate instant pudding |
| - | | 1 can frozen pink lemonade (12 ounce can) |
| - | | 2 or 3 drops red food color |
| - | | 1 package whipped topping, thawed (8 ounce pkg) |
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