Pretty In Pink Pretzels Recipes

PRETTY IN PINK PRETZELS

Pretty in Pink Pretzels image

From Every Day with Rachael Ray April 2007. These are so cute! Time does not include standing time.

Provided by KaraRN

Categories Dessert

Time 40m

Yield 20 pretzels

Number Of Ingredients 3

Ingredients

8 ounces chocolate chips
20 thick pretzel sticks
1/3 cup pink decorator sugar

Steps:

In a bowl, microwave the chocolate chips at medium power for 10 seconds; stir. Repeat until melted and smooth.
Dip each pretzel halfway in the chocolate and hang off the side of a cooling rack (put foil down to catch the drips). Let the chocolate set slightly, about 30 minutes.
Sprinkle the chocolate with decorating sugar and let set completely, about 2 hours (do not refrigerate).

Nutrition Facts : Calories 90, Fat 3.6, SaturatedFat 2, Sodium 82.7, Carbohydrate 15.3, Fiber 0.8, Sugar 9.7, Protein 1.1

FLUFFY PINK LEMONADE DESSERT WITH PRETZEL CRUST

Fluffy Pink Lemonade Dessert with Pretzel Crust image

The pretzel crust is a salty contrast to the sweet, fluffy filling in a pretty pink pie.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups broken pretzels (about 4 oz)
1/4 cup sugar
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1 can (12 oz) frozen pink lemonade concentrate, thawed
2 or 3 drops red food color
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Lemon slices, cut into fourths

Steps:

Heat oven to 350°F. In food processor bowl with metal blade, place pretzels and sugar. Cover; process 15 to 20 seconds or until finely crushed. With food processor running, drizzle melted butter through feed tube, pulsing to mix well.
Press crust mixture in bottom of ungreased 11x7-inch pan or glass baking dish. Bake 5 to 8 minutes or until set and golden brown. Cool completely, about 45 minutes.
Remove foil wrapper from cream cheese package, place cream cheese in large microwavable bowl; microwave uncovered on Medium (50%) 45 seconds to 1 minute or until well softened. Stir until smooth. Beat dry pudding mix into cream cheese with electric mixer on medium speed until well incorporated. Add lemonade concentrate and food color. Beat on low speed until mixed. Beat on medium speed, about 2 minutes until fluffy. Gently stir in 2 cups of the whipped topping until smooth. Spread over crust. Spread remaining whipped topping over lemonade mixture. Refrigerate at least 2 hours or until set.
Cut dessert into squares. Garnish each serving with lemon.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 1 g

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