Description

If you’re craving a dessert that combines the best of both worlds – salty and sweet – the Lemon Pretzel Dessert is the perfect solution! This no-bake dessert brings together the crunch of pretzels, the smoothness of cream cheese, and the tartness of lemon pie filling, creating an irresistible treat that will have everyone coming back for seconds. Whether you’re planning a family gathering, a holiday celebration, or simply want to enjoy a delicious dessert at home, this recipe is sure to impress.

Ingredients

2 ¾ cups crushed pretzels (divide 2 ½ cups for crust and ¼ for garnish)
1 ¼ cups granulated sugar (divide ½ cup for crust and ¾ cup for cream cheese filling)
¾ cup salted butter (melted and cooled)
12 ounces cream cheese (softened)
16 ounces (2 8-ounce) containers whipped topping (thawed, divide 12 ounces for filling and 4 ounces for garnish)
1 medium size lemon (thinly sliced into 12 slices, optional garnish)
22 ounces lemon pie filling (I used Lucky Leaf brand)

Instructions

Preheat the oven: Set your oven to 350°F and lightly spray a 9×13 baking dish with nonstick cooking spray.
Prepare the pretzel crust: In a medium-size mixing bowl, add 2 ½ cups of crushed pretzels. Stir in ½ cup of granulated sugar.
Add butter: Pour the melted butter over the pretzel mixture and stir well to coat the pretzels evenly.
Bake the crust: Press the buttered pretzel mixture into the bottom of the prepared baking dish and bake for 10 minutes. Keep an eye on it to avoid burning. Once done, let it cool completely.
Cream cheese filling: Beat the softened cream cheese in a stand mixer or using a handheld mixer for 1-1 ½ minutes until smooth. Add the remaining ¾ cup of sugar and mix for another 2 minutes.
Fold in whipped topping: Gently fold in 12 ounces of whipped topping using a silicone spatula, combining until smooth and fluffy.
Spread the filling: Evenly spread the cream cheese mixture over the cooled pretzel crust.
Add lemon filling: Spoon the lemon pie filling over the cream cheese layer, spreading it evenly. Cover with aluminum foil and chill in the refrigerator for 4 hours (overnight is an option).
Final touches: Before serving, cut the dessert into 12 squares (3 slices by 4 slices). Add the remaining whipped topping to a piping bag or a ziplock bag with a corner snipped off, and pipe small dollops onto the dessert.
Garnish and serve: Sprinkle the remaining ¼ cup of crushed pretzels over the whipped topping and garnish with halved lemon slices, if desired. Serve chilled and enjoy!

Notes

Serving Tips:

Chill Before Serving: This dessert needs time to set in the refrigerator, so be sure to give it at least 4 hours of chilling time before serving. For best results, chill it overnight.
Garnish: For added freshness and a pop of color, garnish with halved lemon slices, extra whipped topping, and a sprinkle of crushed pretzels right before serving.
Cut Into Small Portions: This dessert is rich and creamy, so cutting it into small squares (12 pieces) makes it easy for guests to enjoy a bite-sized portion without feeling overwhelmed by the sweetness.

Storage Tips:

Keep It Refrigerated: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The dessert needs to stay cool to maintain its texture and freshness.
Freezing: While this dessert is best enjoyed fresh, you can freeze individual portions for up to 1 month. Be sure to wrap each piece tightly in plastic wrap or aluminum foil before freezing. To serve, thaw overnight in the refrigerator.
Avoid Freezing Garnishes: If you plan to freeze the dessert, it’s best to add the whipped topping and pretzel garnish just before serving, as they may lose their texture when frozen.