Description
This Lemon Pretzel Dessert is a refreshing, sweet and salty layered treat featuring a crunchy pretzel crust, a creamy cheesecake layer, and a tangy lemon topping. It’s perfect for spring and summer gatherings.
Ingredients
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 8 oz whipped topping (like Cool Whip)
- 2 (3.4 oz) packages instant lemon pudding mix
- 2 1/2 cups cold milk
- 1 tablespoon lemon zest (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a bowl, mix crushed pretzels, melted butter, and 3 tablespoons sugar. Press into the bottom of the prepared dish to form a crust.
- Bake for 10 minutes, then remove from oven and let cool completely.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping until well combined.
- Spread cream cheese mixture evenly over the cooled pretzel crust. Refrigerate for 30 minutes.
- In another bowl, whisk together lemon pudding mix and cold milk until thickened, about 2-3 minutes.
- Spread lemon pudding over the cream cheese layer. Chill for at least 2 hours or until set.
- Top with additional whipped topping and lemon zest before serving, if desired.
Notes
- Make sure the pretzel crust is fully cooled before adding the cream cheese layer to prevent it from melting.
- You can prepare this dessert a day in advance for best results.
- Garnish with lemon slices or zest for extra flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
