Pretzel Tart
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"This is truly a 'tart' tart! Lemon pudding, cream cheese and confectioners' sugar create a tart filling. The pretzel crust lends a salty flavor."
Original recipe yield: 1 - 9x13 inch tart.
- Prep Time:
- 1 Hour 30 Minutes
- Ready In:
- 2 Hours
- Servings:
- 24
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INGREDIENTS:
- 1/2 cup white sugar
- 1/2 cup butter, softened
- 1 1/2 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
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DIRECTIONS:
- 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.
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