Lemon Pretzel Dessert
Lemon pretzel dessert is a sweet and tangy layered treat featuring a salty pretzel crust, creamy lemon cheesecake filling, and a refreshing lemon topping. Perfect for spring and summer gatherings.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 8 oz whipped topping (like Cool Whip)
- 1 (3 oz) package lemon gelatin
- 1 cup boiling water
- 1 cup cold water
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, melted butter, and granulated sugar. Press into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then cool completely.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest. Mix well.
- Fold in whipped topping until fully incorporated. Spread over cooled pretzel crust and chill in the refrigerator.
- Dissolve lemon gelatin in boiling water. Add cold water and stir. Let cool to room temperature.
- Pour cooled gelatin over the cream cheese layer. Chill for at least 4 hours, or until set.
- Cut into squares and serve chilled.
Notes
- Make sure the pretzel crust is completely cooled before adding the cream cheese layer to prevent melting.
- Chill the gelatin until just room temperature before pouring to avoid mixing layers.
- Use freshly squeezed lemon juice for the best flavor.
- Top with extra whipped cream or lemon slices if desired.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 22g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://ukfinda.com/lemon-pretzel-dessert/