Often seen at bars and casual restaurants, this creamy spreadable cheese is also known as beer cheese. It’s a fantastic item to have on a charcuterie or snack board as well. Serving ideas include crackers, crostini, pretzels, pita chips, carrots, and celery.
| Prep Time: | 1 hr 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 24 |
| Yield: | 1 9×13 inch tart |
Ingredients
- ½ cup white sugar
- ½ cup butter, softened
- 1 ½ cups crushed pretzels
- 1 (3.4 ounce) package instant lemon pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9×13 inch baking pan. Cover and refrigerate.
- Prepare lemon pudding mix according to package instructions. In a separate bowl, beat together cream cheese and confectioners’ sugar. Fold in whipped topping.
- Spread cream cheese mixture over top of pretzel crust. Then spoon lemon pudding over cream cheese layer. Cover and refrigerate until pudding is set.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 7 g |
| Sodium | 198 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big disappointment. The lemon pudding had too little taste. Lemon curd might be better. This is off my list.
Nice flavour but the bottom crust was hard bits of pretzel. I will make this recipe again because the filling is really nice. Next time, I will buy a “new bag” of better quality pretzels and crush those. We served this dessert on the same day as we made it. We also wonder if making the dessert one day, refrigerating overnight and then serving it, might moisten the pretzel base and make its texture more appealing. I will try both of those approaches; however, even when the base not as desirable as we would like – we can still scoop out the filling and serve it in a bowl, like a parfait!
Loved this recipe!! One change I made was adding 1/4 cup milk instead of the cool whip. I really wanted to make this recipe but didn’t have cool whip on hand. Will try with it next time to see if it makes a difference.
Great taste and easy!
I tryed this recipe,loved the pretzel and lemon combination. I did also use the big box of lemon pudding. I also added a little cool whip to the top along with pieces of pretzel and just little coconut to decorate it up.
So easy and tasty!! I absolutely love the pretzel crust, its my favorite part! However, next time I make it Im only gonna use about half of the whipped topping to make the cream cheese layer come out thicker! You should definitely try this recipe!!
This is a really interesting and different recipe. I enjoyed it very much. The pretzel base is unique, but I didn’t really have enough to cover the bottom. I suggest increasing the amount of sugar, butter and pretzels by almost double to make sure you have enough to make a good base. Also, the lemon pudding doesn’t cover the cream cheese filling very completely – I would use a bigger box of lemon pudding or two smaller ones.