Lemon Pretzel Dessert

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

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

Step 2: Cream Cheese Layer

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

Step 3: Assemble and Chill

1. Spread the cream cheese mixture evenly over the cooled crust.
2. Spoon and spread lemon pie filling evenly over the top.
3. 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.

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Ingredients

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

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Instructions

Step 1: Make the Pretzel Crust

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

Step 2: Cream Cheese Filling

1. In a large bowl, beat cream cheese until smooth.
2. Add powdered sugar and beat until fully incorporated.
3. Gently fold in the Cool Whip until smooth and fluffy.

Step 3: Assemble & Chill

1. Spread the cream cheese mixture evenly over the cooled crust.
2. Carefully spoon lemon pie filling over the cream layer and spread it out.
3. Cover and refrigerate for at least 4 hours, or overnight for best texture.

Notes

Variations

Fruit Topping Swap: Use strawberry, blueberry, or cherry pie filling in place of lemon.

Extra Lemon Flavor: Add a layer of lemon pudding for added zest.

Garnish: Top with fresh berries or mint leaves before serving.

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Storage

Refrigerator: Store covered for up to 5 days.

Freezing: Not recommended — texture may change after thawing.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake + Minimal Baking
• Cuisine: American