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Lemon Pretzel Salad


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  • Author: Olivia
  • Total Time: 2 hours 25 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A sweet and salty dessert salad with a buttery pretzel crust, a creamy lemon filling, and a whipped topping. This layered dessert is a perfect balance of flavors and is sure to be a hit at any gathering.


Ingredients

Scale
  • 2 cups crushed pretzels
  • 1/2 cup butter, melted
  • 1/4 cup sugar (for the crust)
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 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 (for the filling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed pretzels, melted butter, and 1/4 cup sugar. Stir until well combined.
  3. Press the pretzel mixture into the bottom of a 9×13-inch baking dish to form an even crust.
  4. Bake the pretzel crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
  5. 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.
  6. In another bowl, whisk together the lemon pudding mix, cold milk, and 1/4 cup sugar. Once thickened, fold in the whipped topping until well combined.
  7. Spread the lemon mixture over the cream cheese layer, smoothing it out evenly.
  8. Refrigerate the salad for at least 2 hours, or until set.
  9. Serve chilled, and enjoy the perfect balance of sweet and salty flavors!

Notes

  • If you prefer, you can use a different flavored pudding mix, such as vanilla or lime, for a variation on this classic dessert.
  • For a firmer crust, consider baking the pretzel layer for a few extra minutes. Just be careful not to overbake it.
  • This dessert can be made ahead of time and kept refrigerated for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking, Refrigeration
  • Cuisine: American

Nutrition

  • Serving Size: 1/12 of the recipe
  • Calories: 220
  • Sugar: 22 g
  • Sodium: 280 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg