Description
This Lemon Pretzel Dessert perfectly balances the tangy flavor of lemon with a sweet cream cheese filling and a satisfying crunchy pretzel crust. It’s a refreshing treat for any occasion, and it’s super easy to make in advance!
Ingredients
- 2 ¾ cups crushed pretzels (divide 2 ½ cups for crust and ¼ cup for garnish)
- 1 ¼ cups granulated sugar (divide ½ cup for crust and ¾ cup for cream cheese filling)
- ¾ cup salted butter, melted and cooled
- 12 ounces cream cheese, softened
- 16 ounces (2 8-ounce containers) whipped topping, thawed (divide 12 ounces for filling and 4 ounces for garnish)
- 1 medium lemon, thinly sliced into 12 slices (optional garnish)
- 22 ounces lemon pie filling
Instructions
- Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium mixing bowl, combine 2 ½ cups of the crushed pretzels and ½ cup granulated sugar.
- Pour the ¾ cup melted butter over the pretzels and sugar, stirring until everything is evenly coated.
- Press the pretzel mixture into the bottom of the prepared baking dish. Bake for 10 minutes, keeping an eye on it to ensure it doesn’t burn. Remove from the oven and allow to cool completely.
- In a stand mixer or using a handheld mixer, beat the softened cream cheese for 1-1½ minutes until smooth.
- Add the remaining granulated sugar and mix for another 2 minutes until fully incorporated.
- Gently fold in 12 ounces (1 ½ containers) of whipped topping using a silicone spatula to avoid deflating the whipped cream.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Spread the lemon pie filling on top of the cream cheese layer. Cover with aluminum foil and refrigerate for at least 4 hours (overnight is fine too).
- Before serving, cut the dessert into 3×4 slices.
- For garnish, add the remaining whipped topping into a piping bag (or a ziplock bag with a snipped corner) and pipe small dollops on top. Sprinkle the remaining crushed pretzels over the whipped topping. Optionally, cut the lemon slices in half and place them into the whipped topping.
Notes
- This dessert is best made ahead of time and chilled for at least 4 hours or overnight.
- For an extra lemony flavor, consider adding a small amount of lemon zest to the cream cheese filling.
- Feel free to adjust the sweetness by modifying the sugar amount to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 31g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
