"This is truly a 'tart' tart! Lemon pudding, cream cheese and confectioners' sugar create a tart filling. The pretzel crust lends a salty flavor." — ESHEEN
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1 1/2 cups
1 (3.4 ounce) package
instant lemon pudding mix
1 (8 ounce) package
cream cheese, softened
1 (12 ounce) container
frozen whipped topping, thawed
This is a really interesting and different recipe. I enjoyed it very much.
The pretzel base is unique, but I didn't really have enough to cover the bottom.
I suggest increasing the amount of sugar, butter and pretzels by almost double
to make sure you have enough to make a good base. Also, the lemon pudding
doesn't cover the cream cheese filling very completely - I would use a bigger
box of lemon pudding or two smaller ones.
I tryed this recipe,loved the pretzel and lemon combination. I did also use the big box of lemon pudding. I also added a little cool whip to the top along with pieces of pretzel and just little coconut to decorate it up.
So easy and tasty!! I absolutely love the pretzel crust, its my favorite part! However, next time I make it Im only gonna use about half of the whipped topping to make the cream cheese layer come out thicker! You should definitely try this recipe!!
Nice flavour but the bottom crust was hard bits of pretzel. I will make this recipe again because the filling is really nice. Next time, I will buy a "new bag" of better quality pretzels and crush those. We served this dessert on the same day as we made it. We also wonder if making the dessert one day, refrigerating overnight and then serving it, might moisten the pretzel base and make its texture more appealing. I will try both of those approaches; however, even when the base not as desirable as we would like - we can still scoop out the filling and serve it in a bowl, like a parfait!
Loved this recipe!! One change I made was adding 1/4 cup milk instead of the cool whip. I really wanted to make this recipe but didn't have cool whip on hand. Will try with it next time to see if it makes a difference.
Great taste and easy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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