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Lemon Pretzel Salad – Sweet, Tangy & Totally Irresistible!

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Lemon Pretzel Salad is a layered dessert with a salty pretzel crust, creamy sweetened cream cheese filling, and bright lemon pie topping, served chilled for a perfect balance of sweet, salty, and tangy flavors.

Ingredients

2½ cups crushed pretzels

½ cup granulated sugar

¾ cup salted butter, melted and cooled

12 oz cream cheese, softened

¾ cup granulated sugar

12 oz whipped topping (1½ containers), thawed

22 oz lemon pie filling

4 oz whipped topping (½ container) for garnish

¼ cup crushed pretzels for garnish

1 lemon, thinly sliced (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
  2. In a medium mixing bowl, combine crushed pretzels and ½ cup sugar. Add melted butter and stir until combined. Press firmly into the bottom of the prepared baking dish.
  3. Bake the pretzel crust for 10 minutes. Remove from oven and let cool completely.
  4. In a medium bowl, beat softened cream cheese until smooth. Add ¾ cup sugar and mix well.
  5. Gently fold in 12 oz whipped topping until combined. Spread cream cheese mixture evenly over cooled pretzel crust.
  6. Spoon lemon pie filling over cream cheese layer and spread evenly.
  7. Cover with foil and refrigerate at least 4 hours or overnight to set layers.
  8. Before serving, garnish with dollops of remaining whipped topping, crushed pretzels, and lemon slices if desired. Slice into 12 servings and enjoy.

Notes

  • Ensure pretzel crust is fully cooled before adding cream cheese layer to prevent sogginess.
  • This dessert can be made ahead and chilled overnight for best flavor.
  • Substitute lemon pie filling with other fruit pie fillings for variety.
  • Use gluten-free pretzels for a gluten-free version.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Freezing is not recommended as texture may be affected.
  • Use stabilized whipped cream if substituting fresh whipped cream.

Nutrition

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