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Pretzel Pudding Dessert
[Print this recipe]

Pan Size
10" x 15" glass dish

Crust:
2 cups crushed pretzels
3/4 cup sugar
1 cup butter

Layer 2:
8 ounce softened cream cheese
8 ounce Cool Whip
1 cup powdered sugar

Layer 3:
2 - small pkgs instant chocolate pudding
3 cups milk

Top Layer:
8 ounce Cool Whip
Crust: Crush 2 cups of pretzels by putting into a Ziploc bag and using a rolling pin. Melt butter and sugar over heat. Remove from heat and stir in pretzels. Press into an ungreased dish.

Layer 2:
Mix cream cheese and powdered sugar together. Fold in Cool Whip and spread over crust.

Layer 3:
Mix instant chocolate pudding with milk. Pour over second layer.

Top with remaining container of Cool Whip. Refrigerate.