Ingredients:
Pretzel Crust
- 2 ¾ cups crushed pretzels (divide 2 ½ cups for crust and ¼ cup for garnish)
- 1 ¼ cup granulated sugar (divide ½ cup for crust and ¾ cup for filling)
- ¾ cup salted butter, melted and cooled
Cream Cheese Filling
- 12 ounces cream cheese, softened
- 16 ounces whipped topping, thawed (use 12 ounces for filling and 4 ounces for garnish)
- 1 medium lemon, thinly sliced into 12 slices (optional garnish)
Lemon Topping
- 22 ounces lemon pie filling
Instructions:
1. Prepare the Crust
Preheat oven to 350°F (175°C).
In a bowl, combine 2 ½ cups crushed pretzels, ½ cup sugar, and melted butter.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Bake for 10 minutes, then remove and let cool completely.
2. Make the Cream Cheese Layer
In a large bowl, beat the cream cheese and remaining ¾ cup sugar until smooth.
Fold in 12 ounces of whipped topping until fully combined.
Spread evenly over the cooled crust, making sure to seal the edges.
3. Add the Lemon Topping
Carefully spread the lemon pie filling over the cream cheese layer.
4. Chill
Refrigerate for at least 4 hours, or until fully set.
5. Garnish and Serve
Top with the remaining whipped topping, sprinkle with reserved crushed pretzels, and garnish with lemon slices if desired.
Slice and serve chilled.
Serving Suggestions
Serve cold for best texture and flavor. Great for potlucks, holidays, or summer desserts.
Tips
- Make sure the crust is completely cool before adding the filling
- Spread the cream cheese layer to the edges to prevent the topping from seeping through
- Chill overnight for cleaner slices
Time & Servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
- Servings: 12