Lemon Pretzel Salad

5 from 2 votes

Lemon pretzel salad combines a crunchy pretzel crust, creamy cheese filling, and zesty lemon topping in an easy-to-make dessert perfect for any occasion. Enjoy this refreshing treat for every celebration!

Prep Time15

Cook Time10

Chill and Rest Time4 30

Total Time4 55

Course: Dessert

Cuisine: American

Keyword: Lemon Pretzel Salad Recipe

Servings:

Calories: 509kcal

Ingredients

Pretzel Crust

2 ¾ cups crushed pretzels, divide 2 ½ cups for crust and ¼ for garnish
1 ¼ cup granulated sugar, divide ½ cup for crust and ¾ cup for cream cheese filling
¾ cup salted butter, melted and cooled

Cream Cheese Filling

12 ounces cream cheese, softened
16 ounces whipped topping, thawed (divide 12 ounces for filling and 4 ounces for garnish) (two 8-ounce containers)
1 medium-size lemon, thinly sliced into 12 slices (optional garnish)

Lemon Topping

22 ounces lemon pie filling

Instructions

Preheat the oven to 350°F. Lightly spray a 9x13 baking dish with nonstick cooking spray.
Add 2 ½ cups of the crushed pretzels to a medium size (2-3 quarts) mixing bowl.
Add the ½ cup granulated sugar to the pretzels.
Pour the ¾ cup melted and cooled butter over the pretzels and sugar. Stir to completely coat and combine.
Press the buttered pretzels into the bottom of the sprayed baking dish. Bake for 10 minutes. (Remember that all ovens cook differently, so be sure to keep an eye on the crust as it bakes to ensure it does not burn.) Remove from the oven and allow the crust to cool completely.
Next, using either a stand mixer fitted with a paddle attachment or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1-1 ½ minutes until smooth.
Add the remaining granulated sugar and continue mixing for another 2 minutes or until well incorporated.
Use a silicone spatula to gently fold in the 12 ounces (1½ container) of the whipped topping. (Folding is a way to gently combine 2 different textures together without deflating the lighter texture of the 2.)
Evenly spread the cream cheese filling over the cooled pretzel crust.
Next spread the lemon pie filling over the cheesecake layer. Cover with aluminum foil and chill in the refrigerator for 4 hours. (You can chill overnight if you choose)
Just before you are ready to serve, use a sharp kitchen knife to cut 3 slices x 4 slices.
Add the remaining ½ container of thawed whipped topping to either a disposable piping bag, or a quart size ziplock bag with a corner snipped off, to make small dollops of whipped topping. Sprinkle the ¼ cup of crushed pretzels over the top of the desert and whipped topping dollops. You can slice the whole lemon slices in ½ and fit the halved lemon slices into the whipped topping.

Notes

Crust Consistency: If your pretzel crust mixture seems too dry, add an additional tablespoon of melted butter to help bind it together better.
Room Temperature Ingredients: Make sure all dairy ingredients (cream cheese and whipped topping) are at room temperature before mixing. This will help them blend smoothly without lumps.
Crust Firmness: After pressing the pretzel mixture into the pan, press down firmly with a flat object (like a flat-bottomed glass) to ensure it is tightly packed. This helps the crust hold together better.
Cool the Crust: Allow the crust to cool completely before adding the cream cheese layer to prevent the filling from melting and mixing with the crust.
Smooth Layers: For smooth, even layers, use an offset spatula to spread both the cream cheese filling and the lemon pie filling. This tool helps achieve a neat finish.
Prevent Soggy Crust: Avoid pressing down too hard when spreading the cream cheese mixture over the crust. A light hand helps prevent the crust from becoming soggy.
Refrigeration Time: The longer you chill the dessert, the better it sets. Overnight chilling provides the best results in terms of texture and flavor melding.

Nutrition