Lemon Pretzel Dessert
A delightful contrast of tangy lemon and salty pretzels, this dessert is refreshing and comforting, perfect for any gathering.
Ingredients
Pretzel Crust
- 2 cups crushed pretzels Provides a salty flavor
- ½ cup unsalted butter, melted Helps bind the pretzels
- ¼ cup granulated sugar Adds sweetness to the crust
Creamy Layer
- 8 oz cream cheese, softened Provides richness and texture
- 1 cup powdered sugar Sweetens the cream cheese layer
- 1 cup whipped topping (like Cool Whip) Lightens the mixture
- ¼ cup fresh lemon juice Adds acidity and brightness
- 1 tablespoon lemon zest Enhances lemon flavor
Lemon Pudding Layer
- 1 cup lemon pudding mix (instant) Adds thick lemon flavor
- 2 cups milk Used to prepare the pudding
Garnishes
- extra servings whipped topping Used for topping
- lemon slices and crushed pretzels (optional) For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar.
- Press this mixture into the bottom of a 9x13 inch baking dish.
- Bake for 10 minutes, then allow it to cool completely.
Cream Cheese Mixture
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Gently fold in the whipped topping, fresh lemon juice, and lemon zest until well combined.
- Spread this mixture over the cooled pretzel crust.
Pudding Layer
- In another bowl, whisk the lemon pudding mix with milk until it thickens.
- Once thickened, spread this lemon pudding layer over the cream cheese layer.
Chilling
- Cover the dish with plastic wrap and refrigerate for at least 4 hours until set.
Serving
- When ready to serve, slice the dessert into squares.
- Top each piece with extra whipped topping and garnish with lemon slices and crushed pretzels if desired.
Notes
Let the cream cheese soften to room temperature for easy mixing. Press the pretzel crust using the bottom of a measuring cup for an even layer.