2 C. crushed pretzels
3/4 C. melted margarine
1 T. sugar
8 oz. cream cheese
1/4 C. Lemon Poppyseed Dressing
zest of 1 lemon (scrape and grate the outer layer of lemon, avoid any skin)
2 small packages lemon gelatin
8 oz. container of whipped topping
Combine pretzels, margarine and sugar and mix well. Spread in bottom of 13 x 9 inch pan that has been sprayed with nonstick Pam. Bake at 400°F. for 8 minutes.
Let cool. Cream together cheese and dressing and fold in lemon zest. Spread over cooled crust.
Boil 1 cup water. Remove from heat and stir in gelatin. Add 2 cups cold water. Let set until cooled but not firm. Gently pour over creamed cheese in crust and refrigerate until firm.
Top with whipped topping and keep refrigerated. Serves 12 to 14.