Description
This delightful Lemon Pretzel Dessert combines a crunchy pretzel crust with a creamy, tangy lemon filling topped with whipped topping and fresh lemon slices. Perfect for a refreshing, sweet treat with a balanced mix of salty and sweet flavors, this no-fuss dessert is easy to prepare and ideal for gatherings or a special occasion.
Ingredients
Scale
Pretzel 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 (Lucky Leaf brand recommended)
- 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 (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray to prepare for the crust.
- Make the Pretzel Crust: In a bowl, combine 2 ½ cups crushed pretzels and ½ cup granulated sugar. Stir in the melted and cooled ¾ cup butter until the mixture is well combined and holds together.
- Press & Bake: Firmly press the pretzel mixture into the bottom of the greased baking dish to form an even crust. Bake for 10 minutes, then remove and allow it to cool completely before adding the filling.
- Prepare the Cream Cheese Filling: Beat the softened cream cheese on medium speed for 1 to 1½ minutes until smooth. Gradually add ¾ cup granulated sugar and continue mixing for another 2 minutes until fully incorporated and creamy.
- Fold in Whipped Topping: Gently fold 12 ounces of the whipped topping into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
- Assemble the Layers: Spread the cream cheese filling evenly over the cooled pretzel crust, smoothing the surface with a spatula.
- Add Lemon Topping: Spoon the 22 ounces of lemon pie filling evenly over the cream cheese layer, spreading it out carefully.
- Chill: Cover the dish and refrigerate the dessert for at least 4 hours, or ideally overnight, to allow it to set properly.
- Garnish & Serve: Before serving, slice the dessert into 12 servings. Garnish each piece with a lemon slice, extra whipped topping, and sprinkle with the reserved ¼ cup crushed pretzels for added crunch and presentation.
Notes
- Ensure the pretzel crust is completely cooled before adding the cream cheese layer to prevent melting and sogginess.
- For best flavor and texture, refrigerate the dessert overnight.
- Use salted butter to balance the sweetness and complement the pretzel crust’s flavor.
- Thinly slice the lemon for garnish just before serving to maintain freshness and appearance.
- Whipped topping should be thawed in the refrigerator overnight for optimal folding consistency.
