Frozen Lemon Pretzel Dessert

Crust:
3 cups coarsely crushed pretzels
1 cup melted butter
2 tablespoons granulated sugar

Saving a heaping cup of crumbs, press the remaining pretzel crumbs into a 9 x 13-inch pan. Put into the freezer just to chill.

Filling:
2 small boxes instant lemon pudding mix
2 small boxes instant vanilla pudding mix
3 1/2 cups cold milk
1 (12 ounce) can frozen lemonade concentrate
2 (8 ounce) containers Cool Whip

Stir the pudding mixes, milk and frozen lemonade together, and let set up slightly.

Fold Cool Whip into pudding mixture, and pour over the chilled crumbs. Sprinkle with saved crumbs and freeze.