Ingredients
- 2 cups crushed pretzels
- 3/4 cup granulated sugar (divided)
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup lemon juice (freshly squeezed if possible)
- 1 container (8 oz) whipped topping
- 1 package (3.4 oz) lemon instant pudding mix
- 2 cups milk
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rolling pin or food processor (for crushing pretzels)
Step-by-Step Instructions
First, let’s start by preheating your oven to 350°F (175°C). While that’s warming up, I grab my trusty rolling pin and crush the pretzels in a zip-top bag until they resemble coarse crumbs. I love the sound of them crunching! In a mixing bowl, I combine these crushed pretzels with 1/4 cup of granulated sugar and the melted butter. Once everything is well mixed, I press the mixture firmly into the bottom of a greased 9×13 inch baking dish. This pretzel crust is the foundation of this entire dessert, and I want it nice and compact. (See the next page below to continue steps…)