Pink Lemonade Dessert Squares

Yield: 15 servings

Ingredients

Crust

• 1 1/4 cups finely crushed mini-twist pretzels (about 2 1/2 cups pretzels)
• 1 tablespoon water
• 1/2 cup butter or margarine, melted
• 1/4 cup sugar

Filling

• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 (8 ounce) container light frozen whipped topping, thawed, divided
• 3/4 cup thawed, frozen pink lemonade concentrate
• 1 (3.3 ounce) box white chocolate instant pudding and pie filling
• 1 lemon
• Quartered lemon slices (optional)
• 5-6 drops red food coloring (optional)

Instructions

1. Heat oven to 350 degrees F.

Crust

1. Finely crush pretzels in resealable plastic food storage bag with Meat Tenderizer. Place butter in Small Micro-Cooker; microwave on HIGH 30 to 60 seconds or until melted. Add water to melted butter.
2. In Small Batter Bowl, combine crushed pretzels and sugar; mix well and press over bottom of Medium Bar Pan.
3. Bake 12 minutes. Remove from oven to Stackable
4. Cooling Rack; cool completely.

Filling

1. Place cream cheese in Classic Batter Bowl; microwave on HIGH 30 seconds or until softened. Whisk cream cheese until smooth using Stainless Steel Whisk. Gradually add lemonade concentrate, mixing well after each addition, until well blended. Zest entire lemon using Lemon Zester/Scorer; finely snip zest using Kitchen Shears. Add lemon zest and food coloring, if desired, to cream cheese mixture.
2. Attach open star tip to Easy Accent Decorator; fill with 1 cup of the whipped topping and set aside for garnish. Add pudding mix to cream cheese mixture; whisk until well incorporated (mixture will be thick).
3. Fold in remaining whipped topping using Classic Scraper. Using Large Spreader, spread filling evenly over crust. Pipe 15 rosettes over dessert. If desired, garnish each rosette with one lemon slice.
4. Refrigerate at least 30 minutes or until ready to serve.
5. Cut into squares using Utility Knife; serve using Mini Serving Spatula.

Attribution

Recipe credit: Pampered Chef