Description
This Lemon Pretzel Dessert features a crunchy pretzel crust topped with a creamy lemon and cream cheese filling, all finished with a light whipped topping garnish. The perfect balance of sweet, tangy lemon and salty pretzel crunch makes this no-bake treat ideal for warm days or anytime you crave a refreshing, easy dessert.
Ingredients
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 (1 ½ container) whipped topping, thawed
Lemon Layer & Garnish
- 22 ounces lemon pie filling (such as Lucky Leaf brand)
- 4 ounces (½ container) whipped topping, thawed (for garnish)
- ¼ cup crushed pretzels (for garnish)
- 1 medium lemon, thinly sliced into 12 slices (optional garnish)
Instructions
- Prepare Pretzel Crust: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a medium mixing bowl, combine 2 ½ cups crushed pretzels and ½ cup granulated sugar. Pour ¾ cup melted and cooled butter over the mixture and stir thoroughly to coat all pretzels. Press this mixture firmly into the bottom of the baking dish to form an even crust.
- Bake Crust: Place the crust in the preheated oven and bake for 10 minutes. Keep a close eye to prevent burning due to oven variability. Once baked, remove from oven and let cool completely before adding the next layer.
- Make Cream Cheese Filling: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened cream cheese on medium-high speed for 1 to 1 ½ minutes until smooth. Gradually add the remaining ¾ cup granulated sugar and continue to mix for another 2 minutes until fully incorporated.
- Fold in Whipped Topping: Gently fold 12 ounces (1 ½ containers) of thawed whipped topping into the cream cheese mixture using a silicone spatula, careful not to deflate the whipped topping’s light texture.
- Assemble Cream Cheese Layer: Evenly spread the cream cheese filling over the cooled pretzel crust in the pan, creating a smooth layer.
- Add Lemon Layer: Spread the 22 ounces of lemon pie filling evenly over the cream cheese layer.
- Chill Dessert: Cover the dish tightly with aluminum foil and refrigerate for at least 4 hours to allow the layers to set properly. You may chill overnight if desired.
- Prepare for Serving: When ready to serve, cut the dessert into 3 rows by 4 rows, yielding 12 servings.
- Garnish: Place the remaining 4 ounces (½ container) of whipped topping into a piping bag or a ziplock bag with a corner snipped off. Pipe small dollops of whipped topping onto each serving. Sprinkle the remaining ¼ cup crushed pretzels over the dessert and whipped topping dollops. Optionally, slice the lemon slices in half and tuck these halved pieces decoratively into the whipped topping dollops for a fresh, appealing finish.
Notes
- Make sure the pretzel crust is completely cooled before adding the cream cheese filling to prevent melting.
- Use softened cream cheese to ensure a smooth, lump-free filling.
- Folding whipped topping gently preserves its light, airy texture in the cream cheese layer.
- This dessert can be made a day ahead; chilling overnight improves flavor meld and texture.
- Keep an eye on the crust during baking to avoid over-baking, which could make it too hard.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
