Description
A refreshing and tangy Lemon Pretzel Dessert featuring a crunchy pretzel crust, creamy sweetened cream cheese layer, and a zesty lemon pie filling topping. Perfect for summer gatherings or a light, fruity dessert to enjoy chilled.
Ingredients
Scale
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 preferred)
- 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 prevent sticking.
- Make the Pretzel Crust: In a mixing bowl, combine 2 ½ cups crushed pretzels and ½ cup sugar. Pour in the melted, cooled butter and stir until the mixture is thoroughly combined and holds together when pressed.
- Form and Bake the Crust: Press the pretzel mixture firmly and evenly into the prepared baking dish to create a sturdy crust. Bake for 10 minutes, then remove and let it cool completely to set.
- Prepare the Cream Cheese Layer: Using a mixer, beat the softened cream cheese for 1 to 1½ minutes until smooth and creamy. Gradually add ¾ cup sugar and continue mixing for another 2 minutes until completely incorporated and fluffy.
- Fold in Whipped Topping: Gently fold 12 ounces of the thawed whipped topping into the sweetened cream cheese mixture using a spatula, taking care to keep the filling light and airy.
- Assemble the Layers: Spread the cream cheese filling evenly over the cooled pretzel crust with a spatula to form a smooth layer.
- Add the Lemon Topping: Spoon the 22 ounces of lemon pie filling evenly over the cream cheese layer, smoothing it out to cover the entire surface.
- Chill and Garnish: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the dessert to set and flavors to meld.
- Serve: Slice the dessert into 12 servings. Garnish each portion with thin lemon slices, a dollop of the remaining 4 ounces whipped topping, and a sprinkle of crushed pretzels for added crunch and presentation.
Notes
- For best results, chill the dessert overnight to ensure it is fully set and flavors are well blended.
- Use salted butter as it balances the sweetness and complements the pretzel crust.
- The lemon pie filling can be substituted with homemade lemon curd for a fresher taste.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Optional lemon slices add a beautiful decorative touch and fresh citrus aroma.
