Rating: 3.78 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is truly a 'tart' tart! Lemon pudding, cream cheese and confectioners' sugar create a tart filling. The pretzel crust lends a salty flavor.

Recipe Summary test

prep:
1 hr 30 mins
additional:
30 mins
total:
2 hrs
Servings:
24
Yield:
1 9x13 inch tart
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9x13 inch baking pan. Cover and refrigerate.

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  • 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

176 calories; protein 1.2g; carbohydrates 20.5g; fat 9.6g; cholesterol 20.4mg; sodium 198mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
09/19/2003
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. Read More
(16)

Most helpful critical review

Rating: 1 stars
08/05/2017
This was a big disappointment. The lemon pudding had too little taste. Lemon curd might be better. This is off my list. Read More
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/19/2003
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. Read More
(16)
Rating: 4 stars
10/04/2006
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!! Read More
(4)
Rating: 5 stars
01/26/2007
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. Read More
(3)
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Rating: 4 stars
04/21/2013
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! Read More
(1)
Rating: 5 stars
04/09/2008
Great taste and easy! Read More
Rating: 4 stars
02/25/2011
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. Read More
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Rating: 1 stars
08/05/2017
This was a big disappointment. The lemon pudding had too little taste. Lemon curd might be better. This is off my list. Read More