Lemon Pretzel Dessert
A delightful treat blending tartness and sweetness, perfect for picnics or dinner parties.
Ingredients
For the Crust
- 2 cups crushed pretzels Provides a salty crunch
- ½ cup unsalted butter, melted Adds richness
- ¼ cup granulated sugar Balances the saltiness of the pretzels
For the Cream Cheese Layer
- 8 oz cream cheese, softened Forms the heart of the dessert
- 1 cup powdered sugar Sweetens the cream cheese layer
- 1 cup whipped topping (like Cool Whip) Adds a fluffy texture
- ¼ cup fresh lemon juice Infuses brightness
- 1 tablespoon lemon zest For extra citrus aroma
For the Lemon Pudding
- 1 cup lemon pudding mix (instant) Creates a thick layer
- 2 cups milk Brings the pudding to life
For Garnish (optional)
- as needed extra whipped topping For topping before serving
- as needed lemon slices Adds appeal and freshness
- as needed crushed pretzels Enhances the crunchy element
Instructions
Preparation of the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels, melted butter, and granulated sugar to form a crumbly mixture.
- Press the mixture into a 9x13 inch baking dish evenly.
- Bake for about 10 minutes until slightly golden, then let cool completely.
Cream Cheese Layer
- In another bowl, beat together softened cream cheese and powdered sugar until smooth.
- Fold in whipped topping, lemon juice, and lemon zest until combined.
- Spread this mixture evenly over the cooled pretzel crust.
Lemon Pudding Preparation
- Whisk the instant lemon pudding mix with 2 cups of milk until it thickens.
- Spread the pudding over the cream cheese layer evenly.
Chill
- Cover with plastic wrap or foil and refrigerate for at least 4 hours to set.
Serving
- Once chilled, slice into squares.
- Top each piece with extra whipped topping, lemon slices, and crushed pretzels if desired.
Notes
Make sure to let the crust cool completely before adding cream cheese to prevent melting. Use room temperature cream cheese for a smoother mixture.