Lemon Pretzel Salad is a classic layered dessert that perfectly balances sweet, tangy, creamy, and crunchy in every bite. A buttery pretzel crust provides a salty crunch, topped with a light and fluffy cream cheese layer, then finished with a bright, glossy lemon topping. Chilled until set, this dessert slices beautifully and is always a standout on dessert tables, potlucks, and holiday spreads.
This recipe is beloved for good reason—it’s easy to prepare, feeds a crowd, and delivers bold flavor contrast. The key to success lies in sealing the cream cheese layer completely over the crust, which keeps the lemon topping perfectly layered and prevents any seepage. Once chilled, the layers hold firm while remaining creamy and refreshing.
Ingredients
For the Pretzel Crust
- 2½ cups crushed pretzels – Provides salty crunch and structure.
- ½ cup granulated sugar – Balances the saltiness of the pretzels.
- ¾ cup salted butter, melted and cooled – Binds the crust and adds richness.
For the Cream Cheese Filling
- 12 ounces cream cheese, softened – Creates a smooth, tangy base.
- ¾ cup granulated sugar – Sweetens the filling without overpowering.
- 12 ounces whipped topping, thawed – Lightens the filling for a fluffy texture.
For the Lemon Topping
- 22 ounces lemon pie filling – Adds vibrant citrus flavor and glossy finish.
For Garnish
- 4 ounces whipped topping (reserved) – Adds a soft, decorative finish.
- ¼ cup crushed pretzels – Reinforces crunch and visual contrast.
- 1 medium lemon, thinly sliced (optional) – Bright, fresh presentation.
Instructions
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