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Lemon Pretzel Salad Recipe

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4.1 from 32 reviews

  • Author: Mary & Susan
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 12 servings

Description

Lemon Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, creamy lemon-flavored cream cheese filling, and tangy lemon pie topping. Topped with whipped cream, crushed pretzels, and optional fresh lemon slices, this refreshing and sweet treat is perfect for gatherings and potlucks.

Ingredients

Crust

  • 2 ½ cups crushed pretzels
  • ½ cup granulated sugar
  • ¾ cup salted butter, melted and cooled

Cream Cheese Filling

  • 12 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 12 ounces whipped topping, thawed (1½ containers of 8-ounce each)

Lemon Layer and Garnish

  • 22 ounces lemon pie filling
  • 4 ounces whipped topping, thawed (½ container)
  • ¼ cup crushed pretzels (for garnish)
  • 1 medium-size lemon, thinly sliced into 12 slices (optional garnish)

Instructions

  1. Prepare the Oven and Dish: Preheat your oven to 350°F and lightly spray a 9×13 inch baking dish with nonstick cooking spray to ensure easy removal of the dessert later.
  2. Make the Crust: In a medium mixing bowl, combine 2 ½ cups of crushed pretzels with ½ cup granulated sugar. Pour in the melted and cooled ¾ cup butter and stir until all pretzels are well coated.
  3. Bake the Crust: Press the pretzel mixture firmly into the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes, watching closely to prevent burning. Remove and allow to cool completely.
  4. Beat the Cream Cheese: Using a stand mixer with paddle attachment or a handheld mixer, beat the softened cream cheese on medium-high speed for 1 to 1 ½ minutes until smooth and creamy.
  5. Add Sugar to Cream Cheese: Mix in the remaining ¾ cup granulated sugar and continue beating for an additional 2 minutes until well combined.
  6. Fold in Whipped Topping: Gently fold in 12 ounces of the whipped topping using a silicone spatula, taking care to maintain its light texture.
  7. Assemble Filling Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust.
  8. Add Lemon Pie Filling: Spread the 22-ounce lemon pie filling evenly over the cream cheese layer.
  9. Chill the Dessert: Cover the assembled dish with aluminum foil and refrigerate for at least 4 hours, or overnight if preferred, to set the layers.
  10. Slice for Serving: When ready to serve, cut the dessert into 12 pieces by slicing 3 across by 4 down.
  11. Add Final Garnishes: Transfer the remaining 4 ounces of whipped topping to a piping or ziplock bag and pipe small dollops atop each piece. Sprinkle the reserved ¼ cup crushed pretzels over the dessert and dollops. Optionally, slice the lemon slices in half and tuck them into the whipped topping for an elegant finish.

Notes

  • Ensure the pretzel crust is fully cooled before spreading the cream cheese filling to avoid melting or softening.
  • Do not overmix the whipped topping when folding in to preserve its airy texture.
  • The dessert can be made a day ahead for convenience and chilled overnight.
  • Use room temperature cream cheese for easier mixing and a smoother consistency.
  • If you prefer a less sweet dessert, reduce the sugar slightly in the cream cheese filling.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/lemon-pretzel-salad-recipe/