• 1 ½ c crushed pretzels
  • ½ c sugar
  • 1 stick butter or margarine, softened
  • 1 3.5 oz pkg non-instant lemon pudding mix
  • 2 pkgs Dream Whip (2 envelopes)
  • 8 oz cream cheese, softened
  • 1 c powdered sugar

Instructions

  1. Crush pretzels by putting them in a plastic bag and pounding with a rolling pin.
  2. Pretzels should be crushed to the size of coarsely chopped nuts.
  3. Thoroughly cream sugar and butter.
  4. Add pretzels and mix well; mixture will be stiff.
  5. Press mixture over bottom of 9 x 13 inch dish and refrigerate until chilled.
  6. Prepare lemon pudding according to package directions. Refrigerate pudding, covered, until cool, but not long enough for it to become too firm.
  7. Prepare 2 packages of whipped topping mix according to the package directions.
  8. Beat together cream cheese and powdered sugar.
  9. Combine whipped topping and cream cheese mixture. Beat until fluffy.
  10. Spread cheese mixture evenly over pretzel crust.
  11. Refrigerate until set.
  12. Spoon cooled pudding evenly over cheese layer.
  13. Cover with plastic wrap. Make sure wrap doesn’t touch the pudding. Refrigerate overnight or longer.