Description
A delightful sweet and salty treat that combines crunchy pretzels with creamy lemon filling.
Ingredients
- 2 1/2 cups crushed pretzels
- 1/2 cup granulated sugar
- 3/4 cup salted butter (melted and cooled)
- 12 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 12 oz whipped topping (thawed)
- 22 oz lemon pie filling
- 4 oz whipped topping (for garnish)
- 1/4 cup crushed pretzels (for garnish)
- 1 lemon (thinly sliced, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, granulated sugar, and melted butter. Press firmly into the bottom of a 9×13-inch baking dish to form the crust.
- Bake the crust for 10 minutes, then let it cool completely.
- In another bowl, beat the softened cream cheese and sugar until smooth. Fold in the thawed whipped topping until well combined.
- Spread the cream cheese mixture over the cooled pretzel crust.
- Pour the lemon pie filling evenly over the cream cheese layer.
- Spread whipped topping on top, sprinkle with crushed pretzels, and decorate with thin lemon slices for garnish.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
For firmer cream cheese layer, let the cream cheese sit at room temperature before beating. Adjust sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling & Baking
- Cuisine: American