Lemon Pretzel Dessert
A delicious three-layer dessert featuring a crunchy pretzel base, creamy filling, and a refreshing lemon topping that strikes a balance between sweet and salty.
Ingredients
For the crust
- 2 cups Pretzels, crushed Not dust, more like crunchy sand
- 1/2 cup Butter, melted Acts as a glue for the crust
- 1/4 cup Sugar Just enough to lightly sweeten the crust
For the creamy layer
- 8 oz Cream cheese, softened Make sure it's well whipped
- 8 oz Whipped topping Or freshly whipped cream if preferred
For the lemon layer
- 3.4 oz Lemon instant pudding mix Shortcut for making this dessert
- 2 cups Cold milk Needed for the pudding layer
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine crushed pretzels, melted butter, and sugar. Mix well.
- Press the mixture firmly into a 9x13 pan to form the crust. Bake for about 10 minutes or until fragrant.
- Let the crust cool completely before adding the creamy layer.
Cream Layer
- In a mixing bowl, whip softened cream cheese until smooth.
- Fold in the whipped topping until well combined.
- Spread the cream mixture evenly over the cooled crust.
Lemon Layer
- In another bowl, mix lemon pudding mix with cold milk according to package instructions until thick.
- Spread the lemon pudding evenly over the cream layer. Refrigerate for at least 4 hours or overnight.
Notes
Chill the dessert long enough for the layers to set. For variations, consider adding lemon zest to the cream layer or topping with strawberry preserves before adding the lemon pudding layer. Serve it very cold for better flavor and clean slices.