Why You’ll Love This Recipe

Lemon Pretzel Dessert is a refreshing and tangy layered treat that combines a crunchy pretzel crust, a creamy sweet filling, and a bright lemon topping. It’s the perfect balance of sweet and salty, making it a crowd-pleasing option for summer gatherings, picnics, or potlucks. The vibrant lemon flavor and light texture make it especially enjoyable on warm days.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pretzels
unsalted butter
granulated sugar
cream cheese
whipped topping (like Cool Whip)
lemon pudding mix
milk

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Crush the pretzels into small pieces and mix with melted butter and a bit of sugar. Press the mixture into the bottom of the dish to form a crust.

Bake the pretzel crust for 10 minutes, then let it cool completely.

In a bowl, beat the cream cheese with sugar until smooth. Fold in the whipped topping until fully combined.

Spread the cream cheese layer evenly over the cooled crust, making sure to cover the edges to prevent the topping from leaking through.

In a separate bowl, whisk together the lemon pudding mix and cold milk until thickened. Let it set slightly, then spread it over the cream cheese layer.

Refrigerate the dessert for at least 4 hours, or until fully set.

Before serving, garnish with lemon zest or extra whipped topping if desired.

Servings and timing

This recipe yields approximately 12 servings.
Preparation time: 20 minutes
Baking time: 10 minutes
Chilling time: 4 hours
Total time: 4 hours 30 minutes

Variations

Use lime pudding instead of lemon for a twist on flavor.
Add a layer of fresh berries for extra texture and color.
Try using lemon curd for a richer, tangier topping.
Make individual servings in cups for a portable dessert option.

storage/reheating

Store Lemon Pretzel Dessert in the refrigerator, covered, for up to 3 days.
Freezing is not recommended, as the texture may become watery upon thawing.

FAQs

Can I use homemade whipped cream instead of Cool Whip?
Yes, just make sure it’s stabilized to hold its shape.

What type of pretzels work best?
Small salted pretzel twists or rods crushed into pieces are ideal.

Can I make this dessert ahead of time?
Absolutely, it’s best when chilled for several hours or overnight.

Is the crust very salty?
It has a pleasant salty crunch that balances the sweetness, but you can reduce the amount of pretzels if desired.

Can I make it gluten-free?
Yes, by using gluten-free pretzels and checking labels on other ingredients.

Can I use instant lemon pudding?
Yes, instant pudding is preferred for a quicker set.

Is there a way to lighten the dessert?
Use light cream cheese and whipped topping for a lower-calorie version.

Conclusion

Lemon Pretzel Dessert is a delightful combination of crunchy, creamy, and citrusy layers that make every bite irresistible. It’s easy to prepare and perfect for making ahead, making it a favorite for entertaining or indulging in a refreshing treat. Whether you’re serving a crowd or just enjoying a slice yourself, this dessert is sure to impress.

Lemon Pretzel Dessert

Author: simplemealsbykim
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Yield: 12 bars
Category: Dessert
Method: Bake and Chill
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A tangy and crunchy chilled layered dessert featuring a salty pretzel crust, creamy sweet cream cheese filling, and bright lemon pie topping—perfect for summer gatherings.

Ingredients

2½ cups finely crushed pretzels (about 6 ounces)
⅔ cup packed brown sugar
2 tablespoons all-purpose flour
½ cup (1 stick) unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip (or whipped topping)
22 ounces lemon pie filling

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Instructions

Preheat oven to 375 °F (190 °C).
In a bowl, mix crushed pretzels, brown sugar, and flour.
Pour in melted butter; stir until crumbs are evenly coated.
Press mixture into bottom of a 9×13-inch baking pan, reserving about ½ cup for topping.
Bake crust for 8–10 minutes until lightly golden; cool completely.
In a mixing bowl, beat cream cheese until smooth.
Add powdered sugar and mix until combined.
Fold in Cool Whip gently until no streaks remain.
Spread cream cheese mixture evenly over cooled crust.
Spoon lemon pie filling on top and smooth surface.
Sprinkle reserved pretzel crumbs over the lemon layer.
Refrigerate for at least 4 hours or overnight.
Cut into 12 bars and serve chilled.

Notes

Fully cool the baked crust to prevent layers from becoming soggy.
Reserve pretzel crumbs for a decorative topping and extra crunch.
Lightly dust the lemon layer with powdered sugar just before serving for presentation.
Store covered in the refrigerator for up to 3 days.