- 2 cups broken pretzels (approx 4 oz)
- 1/4 cup sugar
- 1/2 cup melted butter or margarine
- 1 package (8 oz) cream cheese
- 3 boxes instant pudding and pie filling mix – (either white chocolate, cheesecake or vanilla flavor)
- 1 can (12 oz) frozen pink lemonade concentrate, thawed
- 2 or 3 drops red food color
Whipped Cream Topping
- 2 cup heavy whipping cream
- 1 tsp vanilla
- 1/4 cup powdered sugar
Recommended Tupperware Products:
Making the Crust:
First, heat oven to 350°F.
Next, using either the Quick Chef or Smooth Chopper, crush your pretzels.
NOTE: I found that the Smooth Chopper took less time then the Quick Chef to get them finely crushed, though either tool would do. (The Quick Chef is ON SALE for the month of June)!
After the pretzel’s are crushed, place the paddle whisk in the Quick Chef Pro, and mix the sugar with the crushed pretzels.
Next, melt your butter, and attach your funnel to the Quick Chef Pro.
Pour your melted butter in and mix well.
Making the Whipped Cream:
Since we need some whipped cream for the filling make your whipped cream first!
To do this, you just need your Whip ‘N Prep! Just combine your Whipping Cream, Vanilla & Powdered Sugar, turn the handle til it’s whipped and you have easy homemade whipping cream!
NOTE: The Whip’N Prep is ON SALE til June 8th!
Making the Lemonade Filling:
First start by softening the cream cheese (microwave on medium for 1 min or til softened).
Once it’s well-blended, add the pudding packets & red food coloring. Mix until it gets fluffy! Then add 2 cups of whipped cream, mix again and spread it over the crust (once it’s cool).
Then, add the whipped cream on top & spread it. Refrigerate for 2 hours then ENJOY!
Adapted for Tupperware from a Betty Crocker Recipe