Description
This Lemon Pretzel Dessert is a delightful layered dessert featuring a crunchy pretzel crust, a creamy cheesecake-like layer, and a refreshing lemon pudding topping. Perfect for summer gatherings or any time you crave a sweet and tangy treat.
Ingredients
Scale
Pretzel Crust:
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tbsp granulated sugar
Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping
Lemon Pudding Layer:
- 2 (3.4 oz) boxes lemon instant pudding mix
- 2 cups cold milk
- 1 tbsp lemon zest (optional)
- Lemon slices for garnish
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Pretzel Crust: Combine crushed pretzels, melted butter, and granulated sugar. Press into a 9×13-inch baking dish. Bake for 10 minutes, then cool.
- Make Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over cooled pretzel crust.
- Prepare Lemon Pudding: Whisk lemon pudding mix and cold milk until thickened. Spread over cream cheese layer.
- Chill and Serve: Refrigerate for at least 4 hours. Garnish with lemon zest and slices before serving.
Notes
- Ensure cream cheese layer covers crust to keep it crunchy.
- You can use homemade whipped cream instead of whipped topping.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18 g
- Sodium: 310 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
