Description
This Lemon Pretzel Dessert combines a crunchy pretzel crust with a tangy lemon pie filling and a creamy whipped topping, creating a delightful balance of sweet and tart flavors with a satisfying texture contrast. It’s perfect for summer gatherings or any occasion where a refreshing dessert is desired.
Ingredients
Scale
Pretzel Crust
- 2¾ cups crushed pretzels (2½ cups for crust, ¼ cup for garnish)
- 1¼ cups granulated sugar (½ cup for crust, ¾ cup for cream cheese filling)
- ¾ cup salted butter, melted and cooled
Cream Cheese Filling
- 12 ounces cream cheese, softened
- 16 ounces (2 8-ounce containers) whipped topping, thawed (12 ounces for filling, 4 ounces for garnish)
- 1 medium size lemon, thinly sliced into 12 slices (optional garnish)
Lemon Topping
- 22 ounces lemon pie filling (Lucky Leaf brand recommended)
Instructions
- Prepare the Pretzel Crust: In a medium bowl, combine 2½ cups crushed pretzels, ½ cup granulated sugar, and ¾ cup melted and cooled salted butter. Mix until all ingredients are well incorporated and the mixture resembles wet sand.
- Form the Crust: Press the pretzel mixture evenly into the bottom of a 9×13 inch baking dish or pan, creating a firm base layer for the dessert.
- Make Cream Cheese Filling: In a large mixing bowl, beat 12 ounces softened cream cheese with ¾ cup granulated sugar until smooth and creamy. Gently fold in 12 ounces of whipped topping until the mixture is light and well combined.
- Spread Cream Cheese Layer: Evenly spread the cream cheese and whipped topping mixture over the pressed pretzel crust in the baking dish.
- Add Lemon Pie Filling: Spoon the 22 ounces of lemon pie filling over the cream cheese layer, spreading it out evenly to cover the entire surface.
- Chill the Dessert: Refrigerate the assembled dessert for at least 4 hours or until set and firm, allowing the layers to meld together and the crust to soften slightly.
- Garnish and Serve: Before serving, garnish with the remaining ¼ cup crushed pretzels, 4 ounces whipped topping, and optional thin lemon slices arranged decoratively. Cut into squares and serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese is softened to room temperature for smooth mixing without lumps.
- Use salted butter for the crust to enhance the pretzel’s salty flavor.
- Refrigeration time is crucial for the dessert to set properly; don’t skip or shorten this step.
- This dessert can be made a day ahead and kept covered in the refrigerator.
- For a decorative touch, use a piping bag to apply the whipped topping garnish.
- Lemon slices are optional and mostly for visual appeal; omit if you prefer.
Keywords: Lemon dessert, pretzel crust, no-bake dessert, creamy lemon pie, easy lemon dessert