Description
This refreshing Lemon Pretzel Dessert combines a crunchy, salty pretzel crust with a creamy sweet lemon filling and a light whipped topping, creating a perfect balance of flavors and textures. Ideal for warm weather or any time you want a bright, tangy dessert that’s simple to prepare and sure to impress.
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)
Instructions
- Preheat & Prep the Crust: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray to ensure easy removal and clean-up.
- Make the Pretzel Crust: In a medium bowl, combine 2 ½ cups crushed pretzels and ½ cup granulated sugar. Pour in the melted, cooled butter and stir until the mixture is evenly moistened.
- Form & Bake the Crust: Press the pretzel mixture firmly and evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes. Once baked, remove and let it cool completely to set the crust before adding the filling.
- Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese for 1 to 1½ minutes until smooth and creamy. Gradually add ¾ cup sugar and continue mixing for another 2 minutes until fully incorporated and fluffy.
- Fold in Whipped Topping: Gently fold in 12 ounces of the thawed whipped topping with a spatula, combining carefully to maintain a light texture.
- Assemble the Filling Layer: Spread the cream cheese mixture evenly over the cooled pretzel crust using a spatula.
- Add Lemon Pie Filling: Spoon 22 ounces of lemon pie filling over the cream cheese layer, spreading it evenly for uniform coverage.
- Chill the Dessert: Cover the dessert with plastic wrap or foil and refrigerate for at least 4 hours, though overnight chilling is preferable to allow flavors to meld and the dessert to set firmly.
- Garnish and Serve: Before serving, slice the dessert into 12 equal pieces. Garnish each slice with lemon slices, a dollop of the remaining 4 ounces whipped topping, and sprinkle with the reserved ¼ cup crushed pretzels for added texture and visual appeal.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Use salted pretzels to balance the sweetness of the dessert; adjust sugar amounts if using unsalted pretzels.
- If lemon slices are too tart, substitute with thin lemon zest strips for garnish.
- This dessert can be prepared a day ahead and kept refrigerated for improved flavor melding.
- For a lighter option, use low-fat cream cheese and reduced-fat whipped topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
