Ingredients
24
24 servings
- •0.5 cup white sugar
- •0.5 cup butter, softened
- •1.5 cups crushed pretzels
- •1 (3.4 ounce) package instant lemon pudding mix
- •1 (8 ounce) package cream cheese, softened
- •1 cup confectioners' sugar
- •1 (12 ounce) container frozen whipped topping, thawed
Instructions
- In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9x13 inch baking pan. Cover and refrigerate.
- Prepare lemon pudding mix according to package instructions. In a separate bowl, beat together cream cheese and confectioners' sugar. Fold in whipped topping.
- Spread cream cheese mixture over top of pretzel crust. Then spoon lemon pudding over cream cheese layer. Cover and refrigerate until pudding is set.
Nutritional Facts
Per 24 servings
- Calories: 176
- Carbohydrate: 21g
- Fat: 10g
- Fiber: 0g
- Protein: 1g
- Sugar: 11g
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