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
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, granulated sugar, and melted butter in a bowl until evenly combined.
- Press the mixture into the bottom of a 9×13-inch baking dish and bake for 10 minutes. Let cool completely.
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping until fully incorporated.
- Spread the cream cheese mixture evenly over the cooled crust, sealing to the edges.
- Spoon lemon pie filling over the cream cheese layer and spread evenly.
- Cover and refrigerate for at least 4 hours before serving.
Notes
- Switch lemon filling for cherry, strawberry, or blueberry for variation.
- Add lemon zest to the cream cheese layer for more citrus flavor.
- Mix pretzels with crushed graham crackers for a sweeter crust.
- Use homemade stabilized whipped cream if preferred.
- Best made a day ahead for full setting and flavor development.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
