Description
This Lemon Pretzel Dessert combines a crunchy, salty pretzel crust with a creamy, sweet lemon filling for a perfect balance of flavors. Light and refreshing, this no-bake dessert is ideal for warm-weather gatherings or anytime you want a zesty treat with a delightful texture contrast.
Ingredients
Scale
Pretzel Crust
- 2 ½ cups crushed pretzels
- ½ cup granulated sugar
- ¾ cup salted butter, melted and cooled
Pretzel Garnish
- ¼ cup crushed pretzels
Cream Cheese Filling
- 12 ounces cream cheese, softened
- 12 ounces whipped topping (from 2 8-ounce containers), thawed
- ¾ cup granulated sugar
Lemon Topping
- 22 ounces lemon pie filling (e.g., Lucky Leaf brand)
- 4 ounces whipped topping (for garnish)
- 1 medium lemon, thinly sliced into 12 slices (optional for garnish)
Instructions
- Prepare the Pretzel Crust: In a large mixing bowl, combine 2 ½ cups crushed pretzels, ½ cup granulated sugar, and melted salted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Form the Crust: Press the pretzel mixture evenly into the bottom of a 9×13-inch pan to form a firm crust. Refrigerate for at least 30 minutes to set while preparing the filling.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with ¾ cup granulated sugar until smooth. Gently fold in 12 ounces of the thawed whipped topping until combined and fluffy.
- Spread the Filling: Remove the crust from the refrigerator and spread the cream cheese filling evenly over the chilled crust layer.
- Add the Lemon Topping: Spoon the 22 ounces of lemon pie filling over the cream cheese layer, spreading it out evenly to cover the filling completely.
- Garnish: Sprinkle the reserved ¼ cup crushed pretzels evenly over the lemon topping. Dot with the remaining 4 ounces of whipped topping either by spreading or piping decoratively.
- Optional Garnish: Arrange thin lemon slices over the top for an attractive, fresh look.
- Chill: Refrigerate the entire dessert for at least 2 hours or until fully set before serving to allow flavors to meld and the crust to firm up.
- Serve: Cut into squares and serve chilled for a refreshing, sweet-and-salty dessert experience.
Notes
- The crust mixture should hold together when pressed, if too crumbly add a little more melted butter.
- Use salted butter for the crust to balance the sweetness of the filling.
- For a lighter topping, fold whipped topping gently to keep it fluffy.
- This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Optional lemon slices enhance visual appeal but are not necessary for flavor.
- If you prefer a sharper lemon taste, use freshly squeezed lemon juice mixed into the cream cheese filling.
Keywords: lemon dessert, pretzel crust, no-bake dessert, creamy lemon pie, summer dessert, easy dessert