Lemon Chiffon Dessert

Name: Lemon Chiffon Dessert
Ingredients: Crust; 1 1/2 cups pretzels, finely crushed; 1/2 cup butter or 1/2 cup margarine, melted; 1/4 cup sugar; Filling; 1 (3 ounce) package lemon gelatin; 1/2 cup water; 1 lemon; 8 ounces cream cheese, softened; 8 ounces whipped topping; 3 cups fresh fruit (such as blueberries, raspberries, or sliced strawberries, kiwis, peaches, or nectarines)

11 ingredients

3 steps

Ingredients

Crust
1 1/2 cups pretzels, finely crushed
1/2 cup butter or 1/2 cup margarine, melted
1/4 cup sugar
Filling
1 (3 ounce) package lemon gelatin
1/2 cup water
1 lemon
8 ounces cream cheese, softened
8 ounces whipped topping
3 cups fresh fruit (such as blueberries, raspberries, or sliced strawberries, kiwis, peaches, or nectarines)

Directions

1

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.
2

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.
3

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.