Lemon Pretzel Dessert
With a sweet and salty pretzel crust followed by a cream cheese and Cool Whip middle and topped with a zesty lemon pie filling, this Lemon Pretzel Dessert is a fun twist on the traditional pretzel salad dessert with a light and refreshing taste that's perfect for summer gatherings!
Servings 8
Ingredients
- 3 cups mini pretzel twists
- 2 teaspoons vanilla extract
- ⅔ cup brown sugar packed
- 2 tablespoons flour
- ½ cup butter melted
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip or other whipped topping
- 22 ounces lemon pie filling Lucky Leaf brand is best!
Instructions
- Crush the mini pretzel twists using a food processor or ziplock bag with a rolling pin. Our family prefers to keep bigger pieces of pretzels for more crunch and fun; however, the smaller the pretzel pieces, the easier it will be to spread the crust out and have a consistent crust for your dessert.
- In a medium bowl, add the crushed pretzels, vanilla, brown sugar, flour, and melted butter and mix until well combined.
- Pour the pretzel crumb mixture into the bottom of a 9x13-inch baking dish and spread it out evenly by pressing it down with the back of a spatula or wooden spoon. Bake the crust at 375°F for 8-10 minutes. Remove it from the oven and let it cool completely.
- Now, make the cream cheese layer. First, in a medium mixing bowl, beat the cream cheese(must be room temperature to prevent clumps) and powdered sugar until smooth. Then, fold in the Cool Whip and mix until just combined. Finally, evenly spread this cream cheese layer on the baked and cooled pretzel crumb crust.
- Spread the lemon pie filling on top of the cream cheese layer. For best results, refrigerate this dessert for 2-4 hours before serving. If you prefer, garnish with more pretzel crumbs and lemon slices. Serve Chilled. Enjoy!