Monday, May 21, 2012

Pink Lemonade Squares

We had a dinner at church last night, so I made this delicious dessert.  Pink Lemonade Squares!  Creamy, cool, sweet, tart topping with a crunchy pretzel crust.  Just perfect for summer!

I found the recipe in one of my Pampered Chef cookbooks, and modified it a little bit with the addition of strawberries as a garnish.  In my rush to make the recipe, I also added the entire container of Cool Whip when mixing the topping instead of reserving one cup for garnish.  Oops!  No harm done---the extra Cool Whip in the topping is yummy!!  Here is the original recipe.  Make it this summer---it's absolutely perfect for a cookout!

1 comment:

  1. I'm getting an error code when trying to edit the post. For some reason the recipe did not show. Here it is!!

    Pink Lemonade Dessert Squares


    1 1/4 cups finely crushed mini-twist pretzels (about 2 1/2 cups pretzels)

    1 Tbls water
    1/2 cup butter or margarine, melted

    1/4 cup sugar


    1 (8 oz) pkg reduced-fat cream cheese, softened

    1 (8 oz) container light frozen whipped topping, thawed, divided
    3/4 cup thawed, frozen pink lemonade concentrate

    1 (3.3 oz) pkg white chocolate instant pudding and pie filling
    1 lemon Quartered lemon slices (optional)
    5-6 drops red food coloring (optional)

    Preheat oven to 350°F. For crust, finely crush pretzels in resealable plastic food storage bag with Meat Tenderizer. Place butter in Small Micro-Cooker; microwave on HIGH 30-60 seconds or until melted. Add water to melted butter.

    In Small Batter Bowl, combine crushed pretzels and sugar; mix well and press over bottom of Medium Bar Pan. Bake 12 minutes. Remove from oven to Stackable Cooling Rack; cool completely. For filling, 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.

    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).

    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. Refrigerate at least 30 minutes or until ready to serve. Cut into squares using Utility Knife; serve using Mini Serving Spatula. Makes 15 servings