Lemon Chiffon Dessert

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READY IN: 21mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 1 12
    cups pretzels, finely crushed
  • 12
    cup butter or 1/2 cup margarine, melted
  • 14
    cup sugar
  • Filling
  • 1
    (3 ounce) package lemon gelatin
  • 12
    cup water
  • 8
    ounces cream cheese, softened
  • 8
    ounces whipped topping
  • 3
    cups fresh fruit (such as blueberries, raspberries, or sliced strawberries, kiwis, peaches, or nectarines)
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DIRECTIONS

  • Preheat oven to 350°F For crust, finely crush pretzels in resealable plastic food storage bag; place in small bowl. Add butter and sugar; mix well. Press crust mixture onto bottom of 9x13 inch baking dish. Bake 10 minutes. Remove from oven to cooling rack. Cool completely.
  • For filling, sprinkle gelatin over water in small bowl. Microwave on HIGH 1 minute or until gelatin is dissolved. Zest lemon to measure 1 teaspoon zest; set zest aside. Juice lemon to measure 2 tablespoons juice. Add lemon juice to dissolved gelatin.
  • In another bowl, combine lemon zest and cream cheese. Gradually whisk in gelatin mixture and whipped topping until smooth; spread evenly over crust. Refrigerate 30 minutes. Top with fresh fruit; slice and serve.
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