Description
Lemon Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust baked to perfection, topped with a creamy layer of sweetened cream cheese, and finished with a tangy lemon pudding and whipped topping mixture. This no-bake lemon layer sets in the fridge for a refreshing treat that balances sweet and salty flavors, perfect for gatherings, potlucks, or a light dessert.
Ingredients
Scale
Crust
- 2 cups crushed pretzels
- 1/2 cup butter, melted
- 1/4 cup sugar
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
Lemon Layer
- 1 package (3.4 oz) instant lemon pudding mix
- 1 1/2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1/4 cup sugar
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Mix thoroughly until the mixture is well combined.
- Form and Bake Crust: Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust. Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool completely.
- Prepare Cream Cheese Layer: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Spread this mixture evenly over the cooled pretzel crust to form the first layer.
- Make Lemon Layer: In another bowl, whisk the instant lemon pudding mix, cold milk, and 1/4 cup sugar together. Allow it to thicken per pudding package instructions, then fold in the whipped topping until fully combined.
- Assemble Layers: Spread the lemon mixture evenly over the cream cheese layer, smoothing the top to create a uniform layer.
- Chill and Set: Refrigerate the assembled salad for at least 2 hours or until the lemon layer is set firmly.
- Serve: Slice and serve chilled, enjoying the sweet and salty contrast of flavors in this refreshing layered dessert.
Notes
- Make sure the pretzel crust cools completely before adding the cream cheese layer to prevent melting.
- For best results, use cold milk to ensure the pudding sets properly.
- Substitute whipped topping with homemade whipped cream if preferred.
- This dessert is best served the same day but can be stored covered in the refrigerator for up to 2 days.
- Crushed pretzels can be finely crushed or coarsely crushed based on texture preference.
