Description

Lemon Pretzel Salad is a delightful layered dessert combining a crunchy pretzel crust with a creamy cream cheese layer and a tangy lemon pudding topping. This no-bake treat delivers a perfect balance of salty and sweet flavors, ideal for gatherings or a refreshing summer dessert.

Ingredients

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 Pudding 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pretzel crust.
Prepare Crust Mixture: In a medium bowl, mix crushed pretzels, melted butter, and 1/4 cup sugar until evenly combined.
Form Crust: Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish to create an even crust layer.
Bake Crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove and let it cool completely to ensure the layers set properly.
Prepare Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Spread this mixture evenly over the cooled pretzel crust.
Make Lemon Pudding Mixture: In another bowl, whisk the instant lemon pudding mix, cold milk, and 1/4 cup sugar together until the mixture thickens. Then fold in the whipped topping gently until well blended.
Assemble the Salad: Spread the lemon pudding mixture evenly over the cream cheese layer to create the top layer of the salad.
Chill: Refrigerate the assembled dessert for at least 2 hours, or until fully set and chilled.
Serve: Slice and serve the Lemon Pretzel Salad chilled, enjoying its refreshing sweet and salty flavors.

Notes

Ensure the pretzel crust is completely cooled before spreading the cream cheese layer to prevent melting or mixing of layers.
For best results, use cold milk when preparing the lemon pudding to help it thicken properly.
Can be made a day ahead; keep refrigerated until serving.
Substitute crushed pretzels with gluten-free pretzels for a gluten-free option.