Lemon Pretzel Salad
This Lemon Pretzel Salad is easy to make with lemon pie filling. The cream cheese layer sits on a buttery pretzel crust and you can make it a party food idea by adding an extra garnish of sliced lemon & whipped topping.
Lemon Pretzel Dessert
It’s easy to assemble and ideal for taking to potlucks & family gatherings. If you loved my Strawberry Pretzel Salad, then this one’s a must-try!
Ingredients
Ingredients
2 cups crushed pretzels
3/4 cup butter, melted
3 tbsp. granulated sugar
12 ounces cream cheese
1 cup powdered sugar
12 ounces cool whip
22 ounce can of lemon pie filling
Optional toppings- whipped cream/cool whip and lemon slices
How to Make It
STEP ONE – Preheat your oven to 350 degrees Fahrenheit.
STEP TWO – Line a 9×13 dish with parchment.
STEP THREE – In a medium mixing bowl, combine the pretzels, melted butter, and sugar.
STEP FOUR – Add this mixture to the 9×13 pan and spread out to cover the bottom for the crust.
STEP FIVE – Bake for 8 minutes, then allow to cool completely.
STEP SIX – For the cream cheese layer, in a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the 12 ounces cool whip, and mix until well combined.
STEP SEVEN – Add this mixture over the crust and smooth out evenly.
STEP EIGHT – Add the can of lemon pie filling, and smooth out to cover the entire cream cheese layer.
STEP NINE – Chill for 6 hours, or over night. Serve & enjoy!
Sandra’s Tips
- Allow the pretzel crust to cool completely before adding the cream cheese layer on top.
- For easy serving, allow the pretzel salad to chill the full 6 hours – overnight is even better!
- Serving this for a party? Add a slice of lemon, cut in half with a dollop of whipped topping for garnish.
Storage Intructions
To store leftovers in the refrigerator, cover the lemon pretzel salad tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for up to three days. The pretzel crust may soften over time, but the dessert will still be tasty.
Pineapple Pretzel Salad
- Total Time: 6 hours 28 minutes
- Yield: 12 servings 1x
Description
This Lemon Pretzel Salad is easy to make with lemon pie filling. The cream cheese layer sits on a buttery pretzel crust and you can make it a party food idea by adding an extra garnish of sliced lemon & whipped topping.
Ingredients
2 cups crushed pretzels
3/4 cup butter, melted
3 tbsp. granulated sugar
12 ounces cream cheese
1 cup powdered sugar
12 ounces cool whip
22 ounce can of lemon pie filling
Optional toppings- whipped cream/cool whip and lemon slices
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 9×13 dish with parchment.
- In a medium mixing bowl, combine the pretzels, melted butter, and sugar.
- Add this mixture to the 9×13 pan and spread out to cover the bottom for the crust.
- Bake for 8 minutes, then allow to cool completely.
- For the cream cheese layer, in a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the 12 ounces cool whip, and mix until well combined.
- Add this mixture over the crust and smooth out evenly.
- Add the can of lemon pie filling, and smooth out to cover the entire cream cheese layer.
- Chill for 6 hours, or over night.
Notes
Storage Instructions: To store leftovers in the refrigerator, cover the lemon pretzel salad tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for up to three days. The pretzel crust may soften over time, but the dessert will still be tasty.
- Prep Time: 20 minutes
- Chill Time: 6 hours
- Cook Time: 8 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
