Description
A refreshing and tangy Lemon Pretzel Dessert featuring a crunchy pretzel crust, creamy lemon-infused filling, and a luscious lemon pie topping. Perfectly balanced sweetness and citrus brightness make it an ideal chilled treat for gatherings or summer occasions.
Ingredients
Scale
For the Pretzel Crust
- 2 ½ cups crushed pretzels
- ½ cup granulated sugar
- ¾ cup salted butter, melted and cooled
For the Cream Cheese Filling
- 12 ounces cream cheese, softened
- ¾ cup granulated sugar
- 12 ounces whipped topping, thawed
For the Lemon Topping and Garnish
- 22 ounces lemon pie filling (such as 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 using nonstick spray to prevent sticking.
- Make the Pretzel Crust: In a bowl, combine 2 ½ cups crushed pretzels with ½ cup granulated sugar. Stir in the melted and cooled butter until the mixture is thoroughly combined and evenly moistened.
- Press & Bake the Crust: Firmly press the pretzel mixture into the bottom of the prepared baking dish to create an even crust layer. Bake in the preheated oven for 10 minutes. After baking, allow the crust to cool completely to set.
- Prepare the Cream Cheese Filling: Beat the softened cream cheese on medium speed for 1 to 1½ minutes until smooth and creamy. Gradually add ¾ cup sugar and continue to mix for about 2 minutes until fully incorporated and light.
- Fold in Whipped Topping: Gently fold 12 ounces of the thawed whipped topping into the cream cheese mixture using a spatula, being careful to maintain a light and airy texture.
- Assemble the Cream Cheese Layer: Spread the cream cheese filling evenly over the cooled pretzel crust layer, smoothing the surface with a spatula.
- Add the Lemon Topping: Spoon the 22 ounces of lemon pie filling over the cream cheese layer, spreading it evenly with a spatula to cover the entire surface.
- Chill & Set: Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours to allow the layers to set properly; overnight chilling is recommended for best results.
- Garnish & Serve: Before serving, slice the dessert into 12 servings. Garnish each piece with extra whipped topping, a sprinkle of the reserved crushed pretzels, and a thin slice of lemon as an optional decorative touch.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Press the pretzel crust firmly to avoid crumbling when baked.
- Overnight chilling improves flavor blending and dessert firmness.
- For a less sweet version, reduce sugar slightly but maintain enough for balance with lemon pie filling.
- Use salted butter as it pairs well with the pretzel crust’s salty flavor.
- Optional lemon slices provide a beautiful garnish but can be omitted if preferred.
