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.
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
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.
Step 2: Cream Cheese Filling
- In a large bowl, beat cream cheese until smooth.
- Add powdered sugar and beat until fully incorporated.
- Gently fold in the Cool Whip until smooth and fluffy.
Step 3: Assemble & Chill
- Spread the cream cheese mixture evenly over the cooled crust.
- Carefully spoon lemon pie filling over the cream layer and spread it out.
- 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.
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
