Lemon Pretzel Dessert
A sweet-and-salty no-bake dessert with a baked pretzel crust, creamy lemon filling, and tart lemon pie topping—perfect for spring and summer gatherings.
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
- Preheat oven to 375°F.
- Crush pretzels into small pieces using a food processor.
- In a medium bowl, add pretzels, vanilla, brown sugar, and flour. Stir until combined.
- Melt butter and add to the pretzel mixture. Stir until combined.
- Spread mixture into a 9×13 baking dish, reserving ½ cup for the topping. Press into an even, smooth layer.
- Bake 10 minutes and let cool completely.
- Beat cream cheese until smooth, then add powdered sugar. Beat until combined, then fold in Cool Whip until just combined.
- Spread cream cheese mixture over the cooled pretzel crust.
- Top with lemon pie filling and spread evenly.
- Sprinkle remaining pretzel mixture over the top.
- Cover and refrigerate at least 4 hours or overnight.