Print

Lemon Pretzel Dessert

Lemon Pretzel Dessert
Print Recipe

This Lemon Pretzel Dessert hits all the right notes—salty, sweet, tangy, and creamy! It’s simple to make, perfect for gatherings, and a guaranteed crowd-pleaser. With a crunchy pretzel crust, fluffy cream cheese filling, and zesty lemon topping, this treat delivers maximum flavor with minimal effort.

Ingredients

Scale
    • For the Pretzel Crust:
    • 2 cups finely crushed pretzels
    • 3/4 cup unsalted butter, melted
    • 1/4 cup granulated sugar (optional)

 

    • For the Cream Cheese Filling:
    • 8 oz cream cheese, softened
    • 1 cup powdered sugar, sifted
    • 1 tsp vanilla extract
    • 8 oz frozen whipped topping, thawed (or whipped cream)
    • (Optional) Zest of 1 lemon

 

  • For the Lemon Topping:
  • 1 (21 oz) can lemon pie filling
  • OR 2 (3.4 oz) packages lemon instant pudding mix + 3 cups cold milk
  • OR 1 (6 oz) package lemon Jell-O + 2 cups boiling water + 1 cup cold water

Instructions

  1. Prep Pan: Lightly grease a 9×13 inch baking dish and set aside.
  2. Make Crust: Combine crushed pretzels, melted butter, and sugar (if using). Press firmly into the bottom of the dish.
  3. Bake (Optional): Bake crust at 350°F (175°C) for 8–10 minutes until set and golden. Cool completely. Or chill for 30 minutes if skipping bake.
  4. Make Filling: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and optional lemon zest. Mix until combined.
  5. Fold in Topping: Gently fold in thawed whipped topping until well blended.
  6. Spread Cream Layer: Spread evenly over cooled crust, sealing edges. Chill for 30–60 minutes.
  7. Add Lemon Layer: Spoon lemon pie filling or prepared pudding/Jell-O over cream layer. Spread evenly.
  8. Final Chill: Cover and chill for at least 4 hours or overnight.
  9. Serve: Slice into squares, wipe knife between cuts, and enjoy!

Notes

For best results, bake the crust and chill between layers. Don’t skip softening the cream cheese fully—it ensures a smooth, lump-free filling. For extra zing, add lemon zest to the cream cheese layer. This dessert stores well for 3–4 days in the fridge. Avoid freezing for optimal texture.

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