Lemon Pretzel Dessert
Sweet meets salty in this mostly no-bake treat: a baked pretzel crust, silky lemon cream layer, and tangy lemon pie filling on top—ideal for spring and summer get-togethers.
Ingredients
- 2½ cups pretzels, crushed
- 2 teaspoons vanilla extract
- ⅔ cup brown sugar
- 2 tablespoons flour
- ½ cup butter, melted
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip
- 22 ounces lemon pie filling
Steps
- Heat the oven to 375°F.
- Pulse the pretzels in a food processor until broken into small bits.
- In a medium bowl, stir together pretzels, vanilla, brown sugar, and flour until mixed.
- Pour melted butter into the pretzel mixture and stir until coated.
- Press the mixture into a 9×13 baking dish in an even layer, holding back ½ cup for the topping.
- Bake 10 minutes, then cool all the way through.
- Beat the cream cheese until creamy, mix in powdered sugar, then gently fold in Cool Whip just until blended.
- Spread the cream cheese layer over the cooled pretzel crust.
- Spoon the lemon pie filling on top and smooth it out.
- Scatter the reserved pretzel crumbs over the surface.
- Cover and chill at least 4 hours or overnight.