Lemon Pretzel Salad
This lemon pretzel salad is the dessert pretending to be a salad! Creamy, tangy & sweet with a crunchy pretzel crust. Perfect for potlucks!
Servings - 16 servings
Ingredients
- 2 cups crushed pretzels gluten-free, if needed
- 3/4 cup butter melted
- 1/4 cup sugar
- 8 oz. Cool Whip topping thawed
- 8 oz. cream cheese softened
- 1 cup powdered sugar
- 20 oz. can lemon pie filling
- pretzels crushed for garnish
Instructions
- Preheat oven to 350 F.
- Combine the crushed pretzels, melted butter and white sugar, and press into the bottom of a 9x13-inch glass baking dish. Bake for 10 minutes, remove and let cool. (If preferred, you can line the baking dish with parchment paper.)
- In a stand mixer or mixing bowl, combine the Cool whip and cream cheese with the powdered sugar until smooth. Once the crust is cooled, carefully spread the creamy layer onto the pretzel layer.
- Finally, spread the lemon pie filling over the cream cheese layer. Cover with plastic wrap and chill for a few hours. Slice before serving.
- Serve Lemon Pretzel "Salad" for dessert, or with your holiday feast meal ;)