Lemon Pretzel Salad

Instructions

Prepare the pretzel crust

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels, ½ cup granulated sugar, and the melted, cooled butter. Stir until the mixture is evenly coated and resembles wet sand.

Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer. Use the back of a spoon or measuring cup to pack it down tightly. Bake for 10 minutes, then remove from the oven and allow the crust to cool completely. This step is essential to keep the layers distinct.

Make the cream cheese filling

In a separate bowl, beat the softened cream cheese until smooth and free of lumps. Add the remaining ¾ cup granulated sugar and mix until fully blended and creamy.

Gently fold in the 12 ounces of thawed whipped topping using a spatula. Fold slowly to maintain a light, airy texture. The filling should be fluffy, smooth, and easy to spread.

Assemble the layers

Spread the cream cheese mixture evenly over the completely cooled pretzel crust. Make sure to spread it all the way to the edges of the dish, sealing the crust completely. This prevents the lemon layer from soaking into the crust.

Carefully spoon and spread the lemon pie filling over the cream cheese layer, smoothing the top gently to keep the layers intact.

Chill and garnish