Pink Lemonade Bars
2 cups broken pretzels
¼ cup white sugar
½ cup butter melted
1 package 8oz cream cheese
2 boxes 4 serving size white chocolate instant pudding
12oz frozen pink lemonade concentrate, thawed
3 drops red food coloring
8oz container of whipped topping
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
Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. *** Transfer to a blender and blend on high about 2 minutes until fluffy. Transfer back to mixing bowl and stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
This dessert was so YUMMY my family LOVED it ! (even the picky ones)*** This is what I needed to do to get the mixture fluffy, the mixer just didn't do it but the blender did.