Description
This Lemon Pretzel Dessert offers a delightful combination of salty and sweet with a crunchy pretzel crust, a creamy sweetened cream cheese layer, and a bright, tangy lemon topping. Perfectly chilled, it makes a refreshing and easy no-bake treat refrigerated for several hours before serving.
Ingredients
Scale
Pretzel Crust:
- 2½ cups pretzels, crushed
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ¾ cup butter, melted
Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip (or homemade whipped topping)
Lemon Topping:
- 1 can (21 oz) lemon pie filling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the crust.
- Prepare Crust Mixture: Crush the pretzels into small bits, ensuring they are not too fine. In a mixing bowl, combine the crushed pretzels with vanilla extract, brown sugar, all-purpose flour, and melted butter, stirring until well mixed.
- Form Crust: Press the pretzel mixture firmly and evenly into the bottom of a 9×13-inch baking pan, creating the crust base.
- Bake Crust: Bake the crust in the preheated oven for 8 to 10 minutes to set it, then remove and allow it to cool completely before adding the toppings.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar: Add the powdered sugar to the cream cheese and continue beating until fully incorporated and smooth.
- Fold in Whipped Topping: Gently fold in the Cool Whip (or your homemade whipped topping) until the mixture is smooth and fluffy without deflating it.
- Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, smoothing the top for an even layer.
- Add Lemon Topping: Carefully spoon the lemon pie filling over the cream cheese layer, then spread it out gently to cover the entire surface.
- Chill Dessert: Cover the assembled dessert and refrigerate it for at least 4 hours, preferably overnight, to allow it to set and develop the best texture before serving.
Notes
- Ensure the pretzel crust cools completely before adding the cream cheese layer to prevent melting.
- For a homemade whipped topping alternative, whip heavy cream with a bit of sugar until stiff peaks form.
- Using a light lemon pie filling keeps the dessert refreshing and not overly sweet.
- Store leftovers covered in the refrigerator for up to 3 days.
- Crushing pretzels by hand or with a food processor works well; avoid pulverizing to powder to keep texture.
