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Lemon Pretzel Dessert Recipe

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3.9 from 36 reviews

  • Author: Diane
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings

Description

This Lemon Pretzel Dessert is a refreshing and tangy no-bake layered treat featuring a crunchy pretzel crust, creamy sweetened cream cheese filling, and a bright lemon pie topping. Finished with whipped topping, extra crushed pretzels, and decorative lemon slices, this dessert offers a perfect balance of sweet, salty, and citrus flavors. Ideal for gatherings, it requires minimal baking just to set the crust and needs chilling to allow flavors to meld.

Ingredients

Crust

  • 2½ cups finely crushed pretzels
  • ½ cup granulated sugar
  • ¾ cup salted butter (melted and cooled)

Cream Cheese Filling

  • 12 ounces cream cheese (softened)
  • ¾ cup granulated sugar
  • 12 ounces Cool Whip (1½ containers, thawed)

Topping and Garnish

  • 22-ounce can lemon pie filling
  • ¼ cup coarsely chopped pretzels
  • 4 ounces Cool Whip (½ container, thawed)
  • 1 medium lemon (thinly sliced into 12 slices)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with nonstick cooking spray to prevent sticking.
  2. Make Pretzel Crust Mixture: In a medium bowl, combine 2½ cups finely crushed pretzels with ½ cup granulated sugar. Pour in the ¾ cup melted and cooled salted butter, then stir thoroughly until the pretzels are completely coated and the mixture is combined.
  3. Form and Bake Crust: Press the buttered pretzel mixture firmly into the bottom of the prepared baking dish, creating an even layer. Bake in the preheated oven for 10 minutes, watching carefully to avoid burning. Remove and allow the crust to cool completely before the next step.
  4. Prepare Cream Cheese Filling: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened cream cheese on medium-high speed for 1 to 1½ minutes until smooth. Gradually add ¾ cup granulated sugar and continue beating for another 2 minutes until fully incorporated and creamy.
  5. Fold in Whipped Topping: Gently fold 12 ounces (1½ containers) of thawed Cool Whip into the cream cheese mixture using a silicone spatula, combining without deflating the whipped topping.
  6. Assemble Layers: Spread the creamy filling evenly over the cooled pretzel crust. Next, spoon and spread the entire 22-ounce can of lemon pie filling over the cream cheese layer in a smooth, even layer.
  7. Chill Dessert: Cover the assembled dessert with aluminum foil and refrigerate for at least 4 hours to set and allow flavors to meld. It can also be chilled overnight for convenience.
  8. Slice Dessert: Before serving, carefully cut the dessert into 12 equal pieces by making 3 slices across and 4 slices down.
  9. Decorate and Serve: Place the remaining 4 ounces (½ container) of thawed Cool Whip into a piping bag or a ziplock bag with a corner snipped off. Pipe small dollops of whipped topping onto each slice. Sprinkle the ¼ cup coarsely chopped pretzels over the top, then halve the lemon slices and tuck a half slice into each whipped topping dollop as garnish.

Notes

  • Make sure the pretzel crust is completely cooled before adding the cream cheese filling to prevent melting or sliding layers.
  • Use salted butter for the crust to balance the sweetness with saltiness, enhancing the flavor.
  • Folding in the whipped topping gently keeps the mixture light and airy for a fluffy texture.
  • This dessert can be prepared a day ahead and kept refrigerated, making it ideal for parties and gatherings.
  • Monitor the crust closely while baking as pretzels and sugar can brown quickly.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/lemon-pretzel-dessert-recipe/