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–+ servings
Lemon Pretzel Salad

Lemon Pretzel Salad: A Creamy, No-Bake Summer Delight

Enjoy a refreshing Lemon Pretzel Salad, a blend of creamy and crunchy flavors that's perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 6 hours
Total Time 6 hours 23 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed pretzels
  • 3/4 cup melted butter or coconut oil for dairy-free option
  • 1/4 cup sugar regular or brown sugar
For the Cream Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 8 oz Cool Whip or homemade whipped cream
For the Lemon Topping
  • 1 cup lemon pie filling or homemade lemon curd
  • garnish optional lemon slices and zest

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
  2. Combine crushed pretzels, melted butter, and sugar in a bowl, mix well, then press into the bottom of the dish. Bake for about 8 minutes until lightly golden, then cool completely.
  3. In a large bowl, beat softened cream cheese with powdered sugar until smooth, then gently fold in Cool Whip.
  4. Spread the cream cheese mixture evenly over the cooled pretzel crust.
  5. Pour the lemon pie filling over the cream layer, spreading it evenly.
  6. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  7. Garnish with lemon slices and zest before serving, then slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure the pretzel crust is completely cooled before adding the cream layer to avoid a soggy bottom. Serve chilled for best results.

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