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
