Ingredients
Scale
- 2¾ cups crushed pretzels (divide 2 ½ cups for crust and ¼ cup for garnish)
- 1¼ cups granulated sugar (divide ½ cup for crust and ¾ cup for cream cheese filling)
- ¾ cup salted butter, melted and cooled
- 12 ounces cream cheese, softened
- 16 ounces whipped topping, thawed (divide 12 ounces for filling and 4 ounces for garnish)
- 1 medium lemon, thinly sliced into 12 slices, optional garnish
- 22 ounces lemon pie filling
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
- Add 2 ½ cups of crushed pretzels, ½ cup granulated sugar, and ¾ cup melted butter to a medium bowl. Stir to combine.
- Press mixture into the bottom of the prepared dish and bake for 10 minutes. Allow crust to cool completely.
- Beat softened cream cheese for 1–1 ½ minutes until smooth. Add remaining granulated sugar and mix 2 more minutes.
- Gently fold in 12 ounces of whipped topping. Spread cream cheese filling over cooled pretzel crust.
- Spread lemon pie filling over the cream cheese layer. Cover with foil and chill for 4 hours (or overnight).
- Before serving, cut into 3×4 slices. Add remaining whipped topping and garnish with ¼ cup crushed pretzels and optional lemon slices.
Notes
- Store covered in the refrigerator for up to 2–3 days.
- Press crust firmly and evenly to avoid crumbling.
- Cool crust completely before adding other layers to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American
- Diet: Vegetarian