Description
A refreshing and tangy Lemon Pretzel Dessert featuring a crunchy pretzel crust layered with a creamy, sweet cream cheese mixture and topped with zesty lemon pie filling. Perfectly chilled for a delightful treat that's easy to prepare and irresistibly delicious.
Ingredients
Crust
- 2½ cups crushed pretzels
- 2 teaspoons vanilla extract
- ⅔ cup brown sugar
- 2 tablespoons flour
- ½ cup butter, melted
Filling and Topping
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 8 ounces Cool Whip
- 22 ounces lemon pie filling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pretzel crust.
- Crush Pretzels: Use a food processor to crush the pretzels into small pieces, creating the base texture for the crust.
- Mix Dry Ingredients: In a medium bowl, combine the crushed pretzels, vanilla extract, brown sugar, and flour until evenly mixed.
- Add Butter: Pour the melted butter into the pretzel mixture and stir until fully incorporated, making a cohesive crust mixture.
- Form Crust: Spread the mixture evenly into a 9x13 inch baking dish, reserving ½ cup of the mixture for the topping. Press the crust firmly into an even, smooth layer.
- Bake Crust: Bake the pretzel crust in the preheated oven for 10 minutes. Remove and let it cool completely before adding fillings.
- Prepare Cream Cheese Layer: In a medium bowl, beat the cream cheese until smooth. Gradually add powdered sugar and beat until combined. Fold in the Cool Whip and mix gently until just combined.
- Assemble Layers: Once the crust has cooled, spread the cream cheese mixture evenly over the pretzel base.
- Add Lemon Filling: Spoon and spread the lemon pie filling evenly over the cream cheese layer.
- Top with Pretzel Crumbs: Sprinkle the reserved ½ cup of pretzel mixture evenly on top of the lemon filling.
- Chill: Cover the dessert and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and set.
Notes
- Allow the pretzel crust to cool completely after baking to prevent the cream cheese layer from melting.
- Use room temperature cream cheese for a smoother, easier mixing process.
- The dessert can be stored in the refrigerator for up to 2 days for best freshness.
- For an extra lemony punch, add a teaspoon of lemon zest to the cream cheese mixture.
- Make sure to press the crust firmly to create a solid base that holds the layers well.
