Lemon Pretzel Dessert Delight (Print Version)
# Ingredients:
→ Pretzel Crust
01 -
2 3/4 cups crushed pretzels, divided (2 1/2 cups for crust, 1/4 cup for garnish)
02 -
1 1/4 cups granulated sugar, divided (1/2 cup for crust, 3/4 cup for cream cheese filling)
03 -
3/4 cup salted butter, melted and cooled
→ Cream Cheese Filling
04 -
12 ounces cream cheese, softened
05 -
16 ounces whipped topping, thawed (12 ounces for filling, 4 ounces for garnish)
06 -
1 medium lemon, thinly sliced into 12 slices (optional garnish)
→ Lemon Topping
07 -
22 ounces lemon pie filling (e.g., Lucky Leaf brand)
# Instructions:
01 -
Preheat the oven to 350°F. Lightly spray a 9x13 baking dish with nonstick cooking spray.
02 -
Mix 2 1/2 cups crushed pretzels and 1/2 cup granulated sugar in a medium mixing bowl. Pour in melted butter, stirring until evenly coated. Press mixture into the bottom of the prepared baking dish. Bake for 10 minutes, monitoring closely to avoid burning. Let cool completely.
03 -
Using a stand mixer or handheld mixer on medium-high speed, beat softened cream cheese for 1–1 1/2 minutes until smooth. Add the remaining 3/4 cup granulated sugar and mix for 2 more minutes or until fully incorporated. Gently fold in 12 ounces of whipped topping with a silicone spatula.
04 -
Spread cream cheese filling evenly over the cooled pretzel crust. Top with lemon pie filling, spreading smoothly. Cover with aluminum foil and chill in the refrigerator for at least 4 hours or overnight.
05 -
Before serving, cut into 12 slices (3x4 grid). Pipe remaining 4 ounces of whipped topping in small dollops over the dessert. Sprinkle with 1/4 cup crushed pretzels and garnish with sliced lemon halves if desired.
# Notes:
01 -
For best results, allow the dessert to chill overnight for enhanced flavor and stability.