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Crust

 ¼ cups finely crushed mini-twist pretzels

(about 2 ½ cups pretzels)

½ cup (1 stick) butter or margarine, melted

1 tablespoon of water

¼ cup sugar

Filling 

1 package (8 ounces) reduced-fat-cream cheese, softened

¾ cup thawed, frozen pink lemonade concentrate

1 lemon

5-6 drops red food coloring (optional)

1 container (8 ounces) light frozen whipped topping,

Thawed and divided

1 package (3.3 ounces) white chocolate instant pie and pudding filling

Preheat oven to 350 degrees, for crust, finely crush the pretzels in a resealable plastic bag, place butter in a small microwave safe bowl microwave for 30-60 seconds until butter is melted, add water to butter in a spate bowl combine crushed pretzels and sugar mix well then add butter mixture mix well and press into the bottom of a medium bar pan. Bake 12 minutes, and then cool completely. For filling, place cream cheese in bowl and microwave for 30 seconds until softened and whisk until smooth, gradually add lemonade concentrate, mixing well after each addition, until well blended. Zest an entire lemon and add to cream cheese mixture along with food coloring if desired. Using a cake decorating bag or plastic bag with a whole cut in the corner, fill with 1 cup of the whipped topping and set aside. Add pudding mix to the cream cheese mixture whisk until smooth, fold in remaining whipped topping, and spread over the cooled crust.

Using the whipped topping set aside, you can pipe little rosettes on top. Refrigerate for at least 30 minutes or until ready to serve.