- 1-1/2 cups crushed pretzels
- 1/2 cup sugar
- 1 stick butter, softened
- 1 3-1/2 oz package lemon pudding mix
- 2 3-1/2 oz packages whipping topping mix
- 1 8 oz package cream cheese
- 1 cup powdered sugar
Crush pretzels by putting them in a plastic bag and pounding with side of a rolling pin. Pretzels should be crushed to about the size of coarsely chopped nuts.
Thoroughly cream butter and sugar. Add pretzels. Mix well with hands. (Mixture will be stiff.) Press over bottom of 9-x-12 inch pan. Refrigerate until chilled.
Prepare lemon pudding according package directions. Refrigerate filling, covered, until cool but not long enough for it to become firm.
Prepare 2 packages of topping mix according to package directions. Beat together cream cheese and powdered sugar. Combine whipped topping with cream cheese mixture. Beat until fluffy.
Spread cream cheese mixture evenly over pretzel crust. Refrigerate until set. Spoon lemon pudding evenly over cream cheese mixture. Refrigerate overnight or longer. Cut into squares to serve. Serves 12 to 15.
(Origin - "Church of the Good Shepherd Cookbook" by the Cookbook Committee; Albuquerque, New Mexico, 1975. Recipe was by Opal Zuercher.)
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