Ingredients
Pretzel Crust
- 3 cups pretzels crushed
- 1/2 cup unsalted butter melted
- 2 tablespoons granulated sugar
- 2 tablespoons packed brown sugar
Cream Cheese Layer
- 8 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon extract
- 8 ounces Cool Whip or homemade whipped cream
Lemon Topping
- 22 ounce can lemon pie filling Lemon curd can be substituted
Method
- Preheat your oven to 350°F.
- Crush the pretzels using a food processor or place them in a large zip-top bag and crush them with a rolling pin or meat mallet. Leave some larger pieces for extra crunch.
- In a medium mixing bowl, combine the crushed pretzels, melted butter, granulated sugar, and brown sugar. Stir until evenly coated.
- Press the mixture firmly into the bottom of a greased 9x9-inch baking dish.
- Bake for 8 to 10 minutes. Remove from the oven and allow the crust to cool completely before adding the next layer. (if the pretzels aren't cool the cream cheese layer will melt.)
- Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and lemon extract and continue mixing until well combined.
- Gently fold in the Cool Whip until the mixture is light and fluffy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal all the way to the edges. This helps keep the crust crunchy.
- Refrigerate for 30 minutes to allow the layer to set.
- Spread the lemon pie filling evenly over the chilled cream cheese layer.
- Cover and refrigerate until ready to serve. Cut into squares and serve chilled. Top with additional whipped cream, if desired, and enjoy!
Nutrition
Notes
Tips for the Best Lemon Pretzel Salad
- Allow the crust to cool completely before adding the cream cheese layer. If the crust is still warm the cream cheese will melt.
- Spread the cream cheese mixture all the way to the edges to create a barrier between the crust and topping.
- For the best result, chill for at least 2 hours before serving.
- Leave some larger pretzel pieces for extra crunch.
- Use full-fat cream cheese for the creamiest filling.