Crust:

1 1/2 c. pretzels, crushed
1/2 c. sugar
1/2 c. (1 stick) butter, softened

Crush pretzels to size of coarsely chopped nuts. Throughly cream sugar and butter; add pretzels. Mix well with hands (will be stiff). Press mixture over bottom of 9x13-inch pan. Refrigerate until chilled.

Middle Layer:

2 pkgs. Dream Whip topping
1 (8 oz.) pkgs. cream cheese, softened
1 c. confectioners' sugar

Prepare Dream Whip according to package directions. Beat together cream cheese and confectioners' sugar. Combine prepared Dream Whip and cream cheese mixture; beat until fluffy. Spread over crust. Refrigerate until set.

Top Layer:

1 (3 1/4 oz.) pkg. lemon pudding and pie filling (not instant)

Prepare pie filling mix according to directions. Refrigerate, covered, until cool, but not firm. Spoon evenly over cream cheese mixture. Refrigerate until set.

Submitted by: Emma Harris