Pink Lemonade Dessert Squares
1 Tbls water
1/4 cup sugar
1 (8 oz) container light frozen whipped topping, thawed,
1 (3.3 oz) pkg white chocolate instant pudding and pie
In Small Batter Bowl, combine crushed pretzels and sugar; mix
well and press over bottom of Medium Bar Pan. Bake 12 minutes. Remove from oven
Attach open star tip to Easy Accent Decorator; fill with 1 cup of the whipped topping and set aside for garnish. Add pudding mix to cream cheese mixture; whisk until well incorporated (mixture will be thick).
Fold in remaining whipped topping using Classic Scraper. Using Large Spreader, spread filling evenly over crust. Pipe 15 rosettes over dessert. If desired, garnish each rosette with one lemon slice. Refrigerate at least 30 minutes or until ready to serve. Cut into squares using Utility Knife; serve using Mini Serving Spatula.
Makes 15 servings
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