Description
This Lemon Pretzel Dessert combines a crunchy, slightly salty pretzel crust with a smooth and creamy cream cheese layer, topped with a tangy lemon pie filling. It’s a no-fuss, no-bake treat that’s perfect for warm weather or when you need a quick, refreshing dessert.
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 pretzel crust.
- Prepare pretzel crust mixture: Crush the pretzels into small bits, avoiding grinding them too fine. Mix the crushed pretzels in a bowl with vanilla extract, brown sugar, flour, and melted butter until combined.
- Press crust into pan: Firmly press the pretzel mixture evenly into the bottom of a 9×13-inch baking pan, forming the base layer for the dessert.
- Bake crust: Bake the crust in the oven for 8–10 minutes until set and slightly golden. Remove from the oven and let it cool completely before adding the next layers.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar to the cream cheese and continue beating until fully incorporated and smooth.
- Fold in Cool Whip: Gently fold the Cool Whip into the cream cheese mixture until the mixture is light, fluffy, and well combined.
- Spread cream cheese layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, creating a nice smooth layer.
- Add lemon topping: Spoon the lemon pie filling carefully over the cream cheese layer and gently spread it out evenly to cover the entire surface.
- Chill dessert: Cover the dessert and refrigerate it for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld for best texture and taste.
Notes
- Be sure the pretzel crust is cooled completely before adding the cream cheese layer to prevent melting or slipping.
- For a homemade whipped topping alternative, whip heavy cream with a little powdered sugar until stiff peaks form.
- This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- To make it gluten free, substitute gluten-free pretzels and gluten-free flour.
