Description

This Lemon Pretzel Dessert features a crunchy, salty pretzel crust baked to perfection, topped with a creamy lemon-flavored filling and a smooth lemon gelatin layer. It’s a perfect balance of sweet and tangy, ideal for summer gatherings or any time you want a refreshing and indulgent treat. The dessert is made with simple ingredients and combines baking and no-bake techniques to achieve its unique texture and flavor.

Ingredients

Scale

For the crust:

2 cups crushed pretzels
¾ cup unsalted butter, melted
¼ cup granulated sugar

For the filling:

8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
8 ounces whipped topping (such as Cool Whip)

For the topping:

1 (3-ounce) box lemon gelatin
1 cup boiling water
½ cup cold water
1 cup frozen whipped topping (optional for garnish)
Lemon slices or zest for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar, mixing until well incorporated. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust. Bake for 10 minutes, then remove and allow it to cool completely before layering the filling.
Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, lemon zest, and lemon juice together until the mixture is smooth and creamy. Gently fold in the whipped topping until fully combined. Spread this creamy filling evenly over the cooled pretzel crust, ensuring the edges are sealed to prevent the gelatin from seeping through. Place the dish in the refrigerator to chill while you prepare the topping.
Prepare the topping: In a separate bowl, dissolve the lemon gelatin powder in 1 cup of boiling water, stirring until completely dissolved. Add the cold water and stir. Let the gelatin mixture cool to room temperature but do not allow it to set. Once cooled, carefully pour the gelatin over the cream cheese layer, spreading gently to cover evenly. Refrigerate the dessert for at least 4 hours, or until the gelatin topping is fully set.
Garnish and serve: Before serving, top the dessert with additional whipped topping if desired, and garnish with lemon slices or lemon zest to enhance the fresh lemon flavor and presentation.

Notes

For a stronger lemon flavor, add extra lemon zest to the cream cheese filling or substitute with lemon extract.
Make sure the cream cheese layer is fully sealed on the edges to prevent the gelatin topping from seeping through the crust.
This dessert is best served chilled and within 2-3 days for optimal texture and freshness.
You can substitute regular whipped topping with a dairy-free or light version to adjust fat content if preferred.