Lemon Pretzel Salad – Sweet, Tangy & Totally Irresistible!

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray.
2. In a bowl, combine crushed pretzels, sugar, and melted butter. Mix until the pretzels are evenly coated. Press the mixture firmly into the bottom of the prepared pan using a flat-bottomed glass.
3. Bake the crust for 10 minutes. Remove from the oven and allow to cool completely before adding the filling.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat again until fully incorporated.
5. Gently fold in the thawed whipped topping until well combined and fluffy.
6. Spread the cream cheese mixture evenly over the cooled pretzel crust, smoothing the top with an offset spatula to create an even layer.
7. Spoon the lemon pie filling over the cream cheese layer and spread it carefully to cover.
8. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to set.
9. Before serving, garnish with additional whipped topping, a sprinkle of crushed pretzels, and lemon slices if desired.

Variations

• Berry Swap: Use strawberry, blueberry, or raspberry pie filling instead of lemon for a different fruity twist.
• Citrus Medley: Combine lemon and lime pie fillings for a tangier citrus blend.
• Mini Cups: Make individual servings using small jars or cups for parties or portion control.
• Nut Crust: Add chopped pecans or almonds to the pretzel base for added texture and richness.

Tips

• Use a food processor to crush pretzels finely for a more uniform crust.
• Let the cream cheese fully soften before mixing to avoid lumps in the filling.
• Be sure the crust is completely cooled before adding the cream layer to prevent melting.
• Chill the dessert overnight for best results—it firms up and slices more cleanly.
• Add garnishes just before serving to maintain the texture and freshness.