Lemon Chiffon Dessert

• 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)

1. Preheat oven to 350u0b0F 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.

crust, pretzels, butter, sugar, filling, lemon gelatin, water, lemon, cream cheese, topping, fresh fruit

Taken from www.food.com/recipe/lemon-chiffon-dessert-281392 (may not work)