Lemon Pretzel Dessert
A refreshing layered dessert with a salty-sweet pretzel crust, a silky cream cheese filling, and a bright lemon topping. Perfect make-ahead treat for warm-weather parties, picnics, and potlucks.
Ingredients
- 2 1/2 cups crushed pretzels (measure after crushing)
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar (for crust)
- 8 oz cream cheese, softened
- 1 cup granulated sugar (for cream layer)
- 8 oz whipped topping, thawed
- 1 can (21 oz) lemon pie filling (or cooled homemade lemon curd)
- extra crushed pretzels or lemon zest, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar until evenly moistened.
- Press the mixture firmly into the bottom of an ungreased 9×13-inch baking dish. Bake for 10 minutes, then cool completely.
- Beat softened cream cheese and 1 cup sugar with a hand mixer until smooth and glossy. Fold in the thawed whipped topping until combined and fluffy.
- Spread the cream mixture evenly over the cooled crust, sealing all the way to the pan edges to prevent the lemon layer from seeping down.
- Gently spoon the lemon pie filling over the cream layer and smooth with an offset spatula.
- Refrigerate for at least 2 hours, or until fully set.
- Garnish with extra crushed pretzels or lemon zest if desired, slice into squares, and serve chilled.
Nutrition
Serving: 1peopleCalories: 290kcalCarbohydrates: 30gProtein: 2gFat: 17gSaturated Fat: 10gSodium: 280mgSugar: 22g
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