Description

This Lemon Pretzel Dessert combines a crunchy, salty pretzel crust with a smooth, sweet cream cheese filling topped with tangy lemon pie filling. The dessert is chilled to set, making it a refreshing and easy-to-make treat perfect for gatherings and warm weather. Garnished with lemon slices and extra whipped topping, it balances sweetness and tartness with delightful texture contrasts.

Ingredients

Scale

Crust

2 ½ cups crushed pretzels
½ cup granulated sugar
¾ cup salted butter, melted and cooled

Cream Cheese Filling

12 ounces cream cheese, softened
¾ cup granulated sugar
12 ounces whipped topping, thawed

Topping & Garnish

22 ounces lemon pie filling (e.g. Lucky Leaf brand)
4 ounces whipped topping, thawed (for garnish)
¼ cup crushed pretzels (for garnish)
1 medium lemon, thinly sliced into 12 slices (optional garnish)

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Instructions

Preheat & Prep the Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray to prevent sticking.
Make the Pretzel Crust: In a mixing bowl, combine 2 ½ cups of crushed pretzels with ½ cup granulated sugar. Pour in the melted and cooled butter and stir until the mixture is well combined and crumbly.
Bake the Crust: Firmly press the pretzel mixture into the bottom of the prepared baking dish, creating an even layer. Bake in the preheated oven for 10 minutes to set the crust, then remove and let it cool completely.
Prepare the Cream Cheese Layer: In a large bowl, beat the softened cream cheese for 1 to 1½ minutes until smooth and creamy. Add ¾ cup of sugar and continue beating for another 2 minutes until fully incorporated and smooth.
Fold in Whipped Topping: Gently fold 12 ounces of the thawed whipped topping into the cream cheese mixture using a spatula, incorporating it evenly without deflating the whipped topping.
Assemble the Layers: Spread the cream cheese filling evenly over the cooled pretzel crust, smoothing the surface carefully.
Add the Lemon Topping: Spoon the lemon pie filling evenly over the cream cheese layer, spreading it out to cover the entire surface.
Chill: Cover the dessert with plastic wrap or foil and refrigerate for at least 4 hours, though overnight chilling is best to allow flavors to meld and layers to set firmly.
Garnish and Serve: Before serving, slice into 12 equal portions. Garnish each slice with the remaining 4 ounces of whipped topping, extra crushed pretzels, and optional lemon slices for a bright, fresh presentation.

Notes

Ensure the pretzel crust is completely cool before adding the cream cheese layer to prevent melting.
Softened cream cheese mixes more smoothly, so bring it to room temperature before starting.
For extra tartness, you can add a teaspoon of lemon zest to the cream cheese filling.
Use drained lemon slices if you prefer less juice on the garnish.
This dessert is best served chilled and consumed within 2-3 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American