Description
This delightful Lemon Pretzel Dessert combines a crunchy, sweet pretzel crust with a creamy, tangy lemon topping. Perfect for summer gatherings or as a refreshing treat, it features layers of crushed pretzels, a smooth cream cheese layer, and zesty lemon pie filling, chilled to perfection.
Ingredients
Scale
For the Pretzel Crust:
- 2½ cups pretzels, crushed
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- ¾ cup butter, melted
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz Cool Whip (or homemade whipped topping)
For the 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 pretzel crust.
- Prepare Pretzel Crust Mixture: Crush the pretzels into small bits, avoiding making them too fine. In a bowl, combine the crushed pretzels with vanilla extract, brown sugar, flour, and melted butter, mixing thoroughly to create a uniform mixture.
- Form the Crust: Firmly press the pretzel mixture into the bottom of a 9×13-inch baking pan, ensuring it is evenly spread and compacted to form a solid base.
- Bake the Crust: Place the pan in the preheated oven and bake for 8 to 10 minutes. Once baked, remove the pan and allow the crust to cool completely before adding the next layer.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese, continuing to beat until fully incorporated into a smooth mixture.
- Fold in Cool Whip: Gently fold in the Cool Whip or whipped topping until the mixture is light, fluffy, and evenly combined.
- Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust layer in the baking pan, smoothing it out carefully.
- Add Lemon Topping: Spoon the lemon pie filling carefully over the cream cheese layer and spread it evenly, creating the top layer of the dessert.
- Chill: Cover the dessert with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.
Notes
- Use regular or reduced-fat cream cheese based on preference.
- Homemade whipped topping can be substituted for Cool Whip for a fresher taste.
- Make sure the pretzel crust is completely cooled before layering the cream cheese to prevent melting.
- Refrigerate for a minimum of 4 hours, but overnight chilling improves texture.
- For added garnish, sprinkle crushed pretzels or lemon zest on top before serving.
- This dessert is best served chilled.
