Why You’ll Love This Recipe

Combines sweet, salty, creamy, and tangy in every bite
Simple ingredients and easy steps
Perfect make-ahead dessert for parties or BBQs
Requires minimal baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 whipped topping)

For the Topping:

1 can (21 oz) lemon pie filling

Directions

Step 1: Prepare the Crust

Preheat the oven to 375°F (190°C).
Crush the pretzels and mix with vanilla, brown sugar, flour, and melted butter in a bowl.
Press the mixture evenly into a 9×13-inch baking pan.
Bake for 8-10 minutes. Let cool completely.

Step 2: Cream Cheese Layer

Beat the softened cream cheese until smooth.
Add powdered sugar and beat until combined.
Gently fold in the Cool Whip until just incorporated.

Step 3: Assemble and Chill

Spread the cream cheese mixture evenly over the cooled crust.
Spoon and spread lemon pie filling evenly over the top.
Cover and refrigerate for at least 4 hours, or overnight.

Servings and Timing

Servings: 8
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: 4 hours 30 minutes

Variations

Fruit Topping Swap: Use other pie fillings like strawberry, cherry, or blueberry.
Extra Lemon Flavor: Add a layer of lemon pudding between cream cheese and lemon topping.
Fresh Twist: Garnish with fresh berries or mint leaves before serving.

Storage/Reheating

Storage: Store in a covered container in the refrigerator for up to 5 days.
Freezing: Not recommended as the texture may be compromised.

FAQs

1. Can I use graham crackers instead of pretzels?

Yes, but you’ll miss the sweet-salty balance that pretzels provide.

2. Does the crust have to be baked?

Yes, baking helps it hold together and enhances flavor.

3. Can I use homemade whipped cream instead of Cool Whip?

Absolutely, just whip heavy cream with a bit of sugar until stiff peaks form.

4. How far in advance can I make this?

Up to 24 hours in advance; it holds well when refrigerated.

5. Can I use low-fat cream cheese?

Yes, but full-fat will give the best texture and flavor.

6. Is lemon pudding a good substitute for lemon pie filling?

It’s different in texture but can be used for a creamier version.

7. Can I make it gluten-free?

Use gluten-free pretzels and check all other ingredients for gluten-free labels.

8. How do I prevent the crust from sticking?

Make sure your pan is greased or use parchment paper for easier removal.

9. Can I use a food processor to crush pretzels?

Yes, just don’t over-process into a powder; small chunks add great texture.

10. Can I make this in a smaller pan?

Yes, use an 8×8 pan for a thicker dessert; adjust crust and filling proportions.

Conclusion

Lemon Pretzel Dessert is the ultimate blend of bright citrus flavor, creamy sweetness, and a salty crunch. Easy to make and always a hit, it’s a go-to dessert for warm weather celebrations or anytime you crave a light yet indulgent treat.

Lemon Pretzel Dessert

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Author: Chef Sara
Total Time: 4 hours 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Lemon Pretzel Dessert is a no-fuss, layered treat with a buttery pretzel crust, creamy whipped cream cheese filling, and tangy lemon pie topping. It’s the perfect balance of sweet, salty, and citrusy — ideal for summer parties, potlucks, and make-ahead entertaining.

Instructions

Step 1: Make the Pretzel Crust

Preheat oven to 375°F (190°C).
Crush pretzels into small bits (not too fine) and mix with vanilla, brown sugar, flour, and melted butter in a bowl.
Press the mixture firmly into the bottom of a 9×13-inch baking pan.
Bake for 8–10 minutes, then set aside to cool completely.