Lemon Pretzel Dessert Dish (Print)
A layered blend of lemon, pretzel crust, and creamy goodness for a unique sweet and salty dessert.
# Ingredients:
→ Pretzel Crust
01 -
2 ¾ cups crushed pretzels, divided (2 ½ cups for crust, ¼ cup for garnish)
02 -
1 ¼ cups granulated sugar, divided (½ cup for crust, ¾ cup for cream cheese filling)
03 -
¾ cup salted butter, melted and cooled
→ Cream Cheese Filling
04 -
12 ounces cream cheese, softened
05 -
16 ounces whipped topping, thawed (12 ounces for filling, 4 ounces for garnish)
06 -
1 medium lemon, thinly sliced into 12 slices (optional garnish)
→ Lemon Topping
07 -
22 ounces lemon pie filling
# Directions:
01 -
Preheat the oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a medium bowl, combine 2 ½ cups of crushed pretzels, ½ cup granulated sugar, and ¾ cup melted butter. Stir well to coat.
03 -
Press the pretzel mixture into the bottom of the prepared baking dish. Bake for 10 minutes. Monitor closely to ensure it does not burn. Cool completely after baking.
04 -
Using a stand mixer or handheld mixer on medium-high speed, beat the softened cream cheese for 1-1 ½ minutes until smooth. Add the remaining ¾ cup granulated sugar and mix for another 2 minutes until fully incorporated.
05 -
Gently fold 12 ounces of thawed whipped topping into the cream cheese mixture using a silicone spatula until evenly combined.
06 -
Spread the cream cheese filling evenly over the cooled pretzel crust. Next, spread the lemon pie filling over the cream cheese layer.
07 -
Cover with aluminum foil and refrigerate for at least 4 hours, or overnight if desired.
08 -
Before serving, cut the dessert into 12 pieces (3 slices by 4 slices). Pipe small dollops of the remaining 4 ounces of whipped topping on top. Sprinkle with ¼ cup crushed pretzels and garnish with optional lemon slice halves.
# Notes:
01 -
Chill the dessert for at least 4 hours to allow the layers to set properly.