Description
This refreshing Lemon Pretzel Dessert features a crunchy pretzel crust topped with a creamy sweetened cream cheese layer, smooth lemon pie filling, and dollops of whipped topping. Chilled for perfect set and garnished with lemon slices, it’s a delightful treat combining tangy, sweet, and salty flavors in every bite.
Ingredients
Crust
- 2½ cups finely crushed pretzels
- ½ cup granulated sugar
- ¾ cup salted butter, melted and cooled
Filling
- 12 ounces cream cheese, softened
- ¾ cup granulated sugar
- 12 ounces Cool Whip (1½ containers), thawed
- 22 ounce can lemon pie filling
Topping
- 4 ounces Cool Whip (½ container), thawed
- ¼ cup coarsely chopped pretzels
- 1 medium lemon, thinly sliced into 12 slices
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Make Pretzel Crust: In a medium mixing bowl, combine 2½ cups finely crushed pretzels and ½ cup granulated sugar. Pour melted and cooled ¾ cup salted butter over the mixture and stir thoroughly until the pretzels are completely coated with butter.
- Bake Pretzel Crust: Press this buttered pretzel mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, watching carefully to avoid burning. Once baked, remove from oven and allow the crust to cool completely.
- Prepare Cream Cheese Layer: Using a stand mixer with a paddle attachment or a handheld mixer, beat 12 ounces softened cream cheese on medium-high speed for 1 to 1½ minutes until smooth and creamy.
- Add Sugar to Cream Cheese: Gradually add ¾ cup granulated sugar to the cream cheese and continue mixing for another 2 minutes until well combined.
- Incorporate Whipped Topping: Gently fold in 12 ounces (1½ containers) of thawed Cool Whip using a silicone spatula to maintain the fluffiness of the mixture without deflating it.
- Assemble Dessert Layers: Spread the cream cheese mixture evenly over the cooled pretzel crust. Then, carefully spread the 22-ounce can of lemon pie filling evenly over the cream cheese layer.
- Chill Dessert: Cover the baking dish with aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the layers to set properly.
- Cut and Garnish: Before serving, cut the dessert into 3 rows by 4 columns to make 12 equal servings. Place the remaining 4 ounces (½ container) of thawed Cool Whip into a piping bag or ziplock bag with the tip snipped off, and pipe small dollops of whipped topping on each piece.
- Final Touches: Sprinkle ¼ cup coarsely chopped pretzels over the whipped topping dollops. Slice the lemon rounds in half and tuck the halved lemon slices into the dollops as garnish. Serve chilled and enjoy!
Notes
- Ensure the melted butter is cooled before mixing with pretzels to prevent melting the sugar prematurely.
- You can crush pretzels using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Keep an eye on the pretzel crust while baking to avoid burning as oven temperatures vary.
- For easier slicing, chill the dessert thoroughly before cutting.
- Leftovers should be stored covered in the refrigerator and are best consumed within 3 days.
