Name: Lemon Pretzel Dessert
Prep time: 20 min
Cook time: 10 min
Total time: PT-491618H43M48S
Cuisine: American
Ingredients: 2 cups crushed pretzels; 3 tablespoons granulated sugar; 3/4 cup unsalted butter, melted; 8 ounces cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 8 ounces whipped topping; 1 (21-ounce) can lemon pie filling

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I love making this lemon pretzel dessert when I want something refreshing, creamy, and full of contrast. The salty crunch of the pretzel crust paired with the smooth cream cheese layer and bright lemon topping makes this one of my favorite no-fail desserts for family gatherings or special occasions.

Why You’ll Love This Recipe

I enjoy this recipe because it is simple, reliable, and always gets compliments. I like that it can be prepared ahead of time, which takes the stress out of entertaining. I also appreciate how the sweet and tangy lemon flavor balances perfectly with the buttery pretzel crust.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crust, I use
2 cups crushed pretzels
3 tablespoons granulated sugar
¾ cup unsalted butter, melted

For the cream cheese layer, I use
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping

For the topping, I use
1 can (21 ounces) lemon pie filling

Directions

I start by preheating the oven to 350°F (175°C). I mix the crushed pretzels, granulated sugar, and melted butter until everything is evenly coated. I press the mixture firmly into the bottom of a 9×13-inch baking dish and bake it for about 10 minutes. Once done, I let the crust cool completely.

While the crust cools, I beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. I gently fold in the whipped topping and spread this mixture evenly over the cooled crust, making sure it reaches the edges to seal the crust.

I then spread the lemon pie filling evenly over the cream cheese layer. I cover the dish and refrigerate it for at least 4 hours, allowing the dessert to fully set before slicing.

Servings And Timing

I usually slice this dessert into 12 servings.
Preparation time is about 20 minutes, baking time is 10 minutes, and chilling time is a minimum of 4 hours. I prefer making it the day before serving for the best texture and flavor.

Variations

I like switching the lemon pie filling with cherry, blueberry, or strawberry filling for a different flavor profile. Sometimes I add a little lemon zest to the cream cheese layer when I want extra citrus flavor. I also enjoy using a mix of pretzels and graham crackers for the crust when I want a slightly sweeter base.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. I always serve this dessert chilled and do not reheat it, as it is meant to be enjoyed cold.

FAQs

Can I make lemon pretzel dessert ahead of time?

I often make it a day in advance because it sets better and the flavors come together nicely.

How do I keep the crust from becoming soggy?

I make sure the crust is completely cooled and seal it well with the cream cheese layer before adding the lemon topping.

Can I use homemade whipped cream?

I can use homemade whipped cream, but I make sure it is stabilized so the dessert holds its shape.

What size pan works best?

I always use a 9×13-inch baking dish for even layers and easy slicing.

Can I use reduced-fat cream cheese?

I can use reduced-fat cream cheese, but I find that full-fat gives the best texture and flavor.

Conclusion

I love this lemon pretzel dessert because it is easy to prepare, refreshing, and always a crowd favorite. The combination of crunchy, creamy, and tangy layers makes it a dessert I enjoy serving again and again.