This Lemon Pretzel Dessert is a fun mix of salty and sweet! The crispy pretzel crust pairs perfectly with the creamy lemon filling, making each bite refreshing and satisfying.
Honestly, it’s hard to resist that crunchy crust! I love serving it chilled on warm days. Who knew pretzels could get this fancy and delicious? Perfect for sharing at parties or enjoying all by yourself! 🍋🥨
Key Ingredients & Substitutions
Pretzels: The crushed pretzels create a uniquely crunchy and salty crust that balances the sweetness. If you can’t find pretzel twists, any pretzel shape will work. You can also use crushed graham crackers for a different flavor.
Butter: Unsalted butter is preferred to control the saltiness of the dessert. If you’re out of butter, coconut oil can be used as a dairy-free alternative, but it may change the flavor slightly.
Cream Cheese: Softened cream cheese gives the filling a rich texture. For a lighter version, you can substitute Neufchâtel cheese, which has fewer calories. Vegan cream cheese can be used for a dairy-free option.
Pudding Mix: Instant lemon pudding is quick and easy to use. If you prefer, you can make homemade lemon pudding using cornstarch, sugar, lemon zest, and eggs. Just follow a detailed recipe for that kind of pudding.
How Do I Ensure My Cream Cheese Filling Is Smooth?
Getting a smooth cream cheese mixture is easy with the right techniques. Make sure your cream cheese is at room temperature. Cold cream cheese won’t blend well.
- Beat the softened cream cheese alone for about 30 seconds to break it up before adding powdered sugar.
- Add the powdered sugar and mix until fully combined and smooth.
- Gently fold in the whipped topping with a spatula. Avoid over-mixing, as you want to keep it airy.
What’s the Best Way to Chill and Set the Dessert?
Chilling the dessert properly is key to achieving the right texture. After layering, cover it tightly with plastic wrap to prevent any odors from the fridge getting in. Aim for at least 4 hours of chilling, but overnight is even better for the flavors to meld.
How to Make Lemon Pretzel Dessert
Ingredients You’ll Need:
For The Crust:
- 2 cups pretzel twists, crushed
- 3/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
For The Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped topping (like Cool Whip)
For The Lemon Layer:
- 2 cups prepared lemon pudding (instant or cooked)
- 1 cup cold milk (if using instant pudding)
For Topping:
- Additional whipped topping for garnish
- Lemon slices and crushed pretzels for garnish (optional)
How Much Time Will You Need?
This delightful dessert will take about 20 minutes of active prep time, plus some time for baking and chilling. Plan for around 4 hours in the refrigerator to let everything set perfectly before serving. A little patience will be worth it for this refreshing treat!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until everything is well combined. Press this mixture firmly into the bottom of a 9×13 inch baking dish. Bake in the preheated oven for 8-10 minutes until lightly golden. After baking, let the crust cool completely before adding the filling.
2. Making the Filling:
While the crust cools, prepare the creamy filling. In a clean mixing bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Gently fold in the whipped topping until well combined. Once ready, spread this creamy filling evenly over the cooled pretzel crust, making sure to cover it well.
3. Preparing the Lemon Layer:
In another bowl, whisk together the lemon pudding mix and cold milk until the pudding thickens, which should take about 2 minutes if you are using the instant kind. If you’re using cooked pudding, just follow the package instructions for preparation. Once ready, pour this lemon mixture over the cream cheese layer, spreading it evenly with a spatula.
4. Chilling:
To help the dessert set up nicely, cover the baking dish with plastic wrap and refrigerate for at least 4 hours. This step is important for ensuring the layers hold together when you cut into the dessert.
5. Serving:
Finally, when you’re ready to serve, take the dessert out of the fridge. Add a generous layer of additional whipped topping on top. For a special touch, you can garnish with lemon slices and a sprinkle of crushed pretzels. Cut into squares, serve, and enjoy your refreshing Lemon Pretzel Dessert!
### FAQ
Can I Use Regular Pudding Instead of Instant Pudding?
Absolutely! If you prefer cooked pudding, simply follow the package instructions using the cold milk. Just make sure to allow it to cool slightly before pouring it over the cream cheese layer to avoid melting it.
What If I Don’t Have Whipped Topping?
No problem! You can make your own whipped cream by beating 1 cup of heavy cream and adding 2 tablespoons of sugar until soft peaks form. Just fold this gently into the cream cheese mixture instead of using store-bought whipped topping.
How to Store Leftovers?
To store leftovers, cover the dessert tightly with plastic wrap or transfer it to an airtight container. It will last in the fridge for up to 3 days. Just note that the pretzel crust may get a bit soggy over time.
Can I Make This Dessert the Night Before?
Yes, making it the night before is a great idea! Just ensure you let it chill for at least 4 hours before serving, or overnight, which helps the flavors meld beautifully and the layers set perfectly.
