Description
This Lemon Pretzel Dessert is a delightful layered treat combining a crispy, salty pretzel crust with a smooth, sweet cream cheese layer topped with tangy lemon pie filling. Perfectly balanced and easy to prepare, it’s a refreshing dessert ideal for gatherings or a sweet summer indulgence.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the crust.
- Prepare Pretzel Crust Mixture: Crush the pretzels into small bits—not too fine—and combine them in a bowl with vanilla extract, brown sugar, all-purpose flour, and melted butter, mixing thoroughly.
- Form and Bake Crust: Press the pretzel mixture firmly into the bottom of a 9×13-inch baking pan to form an even layer. Bake this crust for 8 to 10 minutes until set, then remove and allow it to cool completely.
- Make Cream Cheese Layer: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue beating until fully incorporated. Gently fold in Cool Whip until the mixture is smooth and fluffy.
- Assemble Layers: Spread the cream cheese mixture evenly over the cooled pretzel crust layer in the baking pan.
- Add Lemon Topping: Carefully spoon the lemon pie filling over the cream cheese layer and spread evenly.
- Chill Dessert: Cover the dessert and refrigerate for at least 4 hours, or preferably overnight, to allow layers to set and flavors to meld for the best texture and taste.
Notes
- Ensure the pretzel crust cools completely before adding the cream cheese layer to prevent melting.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a homemade whipped topping alternative, whip heavy cream with a bit of sugar until stiff peaks form.
- You can adjust the amount of lemon pie filling based on your tartness preference.
- Crushing pretzels not too fine keeps a pleasant crunch in the crust.
