Description
This refreshing Lemon Blackberry Dessert features a crunchy pretzel crust combined with a creamy, tangy lemon filling and fresh blackberries for a perfect balance of sweet and tart. Easy to prepare and perfect for summer gatherings or anytime you crave a bright, fruity treat.
Ingredients
Scale
Crust
- 2 ½ cups coarsely crushed pretzels
- ⅔ cup light brown sugar
- 2 tablespoons all purpose flour
- ¾ cup butter, melted
Filling
- 5 ounces evaporated milk
- 3.4 ounces instant lemon pudding and pie filling mix
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup frozen lemonade concentrate, thawed
- 2 teaspoons vanilla extract
Blackberry Topping
- 3 cups blackberries, divided
- ⅓ cup sugar
- 3 teaspoons lemon juice
- 7 tablespoons water, divided
- 2 tablespoons cornstarch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly spray a 7×11 inch baking dish with non-stick cooking spray to prevent sticking. Set aside for later use.
- Make the Crust: In a large bowl, combine the coarsely crushed pretzels, light brown sugar, and all-purpose flour. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form the crust.
- Bake the Crust: Place the baking dish in the preheated oven and bake the crust for 8-10 minutes, or until it is lightly browned and set. Remove from the oven and allow to cool while you prepare the filling.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the instant lemon pudding mix and evaporated milk, continuing to beat until well combined. Stir in the thawed frozen lemonade concentrate and vanilla extract, mixing until the filling is creamy and smooth.
- Assemble the Layer: Pour the prepared lemon filling evenly over the cooled pretzel crust and smooth the surface with a spatula. Refrigerate this assembled dessert to allow the filling to set while you prepare the blackberry topping.
- Make the Blackberry Topping: In a small saucepan, combine 2 cups of blackberries, sugar, lemon juice, and 5 tablespoons of water. Cook over medium heat until the berries release their juices and the mixture begins to simmer. In a separate small bowl, mix the cornstarch with the remaining 2 tablespoons of water until smooth. Gradually stir the cornstarch mixture into the simmering blackberry mixture and cook until thickened, about 1-2 minutes. Remove from heat and let cool slightly.
- Finish the Dessert: Once the lemon layer has set in the fridge (about 1 hour), spread the remaining 1 cup of fresh blackberries on top. Pour the cooled blackberry topping evenly over the fresh berries.
- Chill and Serve: Refrigerate the assembled dessert for at least 2 more hours until fully chilled and set. Serve cold, cutting into squares for delicious, tangy, and crunchy lemon blackberry dessert bites.
Notes
- You can substitute fresh lemon juice for the frozen lemonade concentrate if preferred.
- For a gluten-free version, use gluten-free pretzels.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Make sure to cool the crust completely before adding the filling to avoid melting it.
- This dessert can be made a day ahead; store covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
