Lemon Pretzel Dessert Delight
Sweet-tart lemon layers meet a salty pretzel crust in this cool, creamy crowd-pleaser. Perfect make-ahead dessert for warm days.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup crushed salted pretzels measure after crushing
- 0.75 cup unsalted butter, melted
- 0.33 cup granulated sugar
- 8 oz cream cheese, softened
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping, thawed fold into cream layer
- 6.8 oz instant lemon pudding mix two 3.4-oz boxes
- 3 cup cold milk
- 1 tsp fresh lemon zest brightens the lemon flavor
- 1 cup whipped topping, for finishing optional, for the top
- 0.25 cup crushed pretzels, for garnish optional crunch
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Combine crushed pretzels, melted butter, and granulated sugar until evenly moistened.
- Press mixture firmly into the dish. Bake 10 minutes, then cool completely.
- Beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Fold in whipped topping. Spread over cooled crust, sealing to the edges to prevent leaks.
- Whisk lemon pudding mix with cold milk and lemon zest for 2 minutes until thickened.
- Rest pudding 5 minutes, then spread gently over the cream layer.
- Chill until fully set, at least 2 hours or overnight for the cleanest slices.
- Top with remaining whipped topping and sprinkle with crushed pretzels. Slice and serve cold.
Notes
Variation: Swap half the lemon pudding with cheesecake pudding for a milder tang, or add a spoonful of lemon curd between layers for extra zing. Storage: Cover tightly and refrigerate up to 3 days; add garnish just before serving to keep it crisp.
This recipe is an original creation inspired by classic Lemon Pretzel Dessert Delight flavors. All ingredient ratios and instructions are independently developed.