Description: This Lemon Pretzel Salad is a delightful combination of salty, sweet, and tangy flavors. A crunchy pretzel crust is topped with a creamy, dreamy cream cheese filling and finished with a bright lemon pie filling. It’s the perfect dessert for potlucks, parties, or any occasion where you want to impress!
Ingredients:
Pretzel Crust
- 2 ¾ cups crushed pretzels, divided (2 ½ cups for crust, ¼ cup for garnish)
- 1 ¼ cup granulated sugar, divided (½ cup for crust, ¾ cup for cream cheese filling)
- ¾ cup salted butter, melted and cooled
Cream Cheese Filling
- 12 ounces cream cheese, softened
- 16 ounces whipped topping, thawed (divided: 12 ounces for filling, 4 ounces for garnish) (two 8-ounce containers)
- ¾ cup granulated sugar
Lemon Topping
- 22 ounces lemon pie filling
- 1 medium-size lemon, thinly sliced into 12 slices (optional garnish)
Preparation:
Step 1: Preheat and Prep: Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray. This ensures the pretzel crust doesn’t stick and makes serving easier.
Step 2: Combine Pretzel Crust Ingredients: In a medium-size (2-3 quart) mixing bowl, add 2 ½ cups of the crushed pretzels. This forms the base of our delicious and crunchy crust. Add the ½ cup granulated sugar to the pretzels. The sugar provides sweetness and helps bind the crust together. Pour the ¾ cup melted and cooled butter over the pretzels and sugar. It’s crucial to cool the butter slightly so it doesn’t melt the sugar and create a greasy crust. Stir to completely coat and combine all the ingredients. Ensure the pretzels are evenly saturated with the butter-sugar mixture for a uniform crust.
Step 3: Press and Bake the Crust: Press the buttered pretzel mixture firmly into the bottom of the prepared baking dish. Use the bottom of a measuring cup or your hands to ensure an even and compact layer. Bake for 10 minutes. Remember that all ovens cook differently, so be sure to keep a close eye on the crust as it bakes to ensure it does not burn. You want it to be lightly golden brown and fragrant. Remove from the oven and allow the crust to cool completely. This is a critical step. A warm crust will melt the cream cheese filling.
Step 4: Prepare the Cream Cheese Filling: Next, using either a stand mixer fitted with a paddle attachment or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1-1 ½ minutes until smooth. Softened cream cheese is essential for a lump-free filling. Add the remaining ¾ cup granulated sugar and continue mixing for another 2 minutes or until well incorporated. The sugar should be completely dissolved into the cream cheese. Use a silicone spatula to gently fold in 12 ounces (1½ containers) of the whipped topping. Folding is a way to gently combine two different textures without deflating the lighter texture of the whipped topping. Be gentle and avoid overmixing.
Step 5: Assemble and Chill: Evenly spread the cream cheese filling over the completely cooled pretzel crust. Smooth it out for an even layer. Next, spread the 22 ounces of lemon pie filling over the cream cheese layer. Cover the baking dish with aluminum foil and chill in the refrigerator for at least 4 hours, or preferably overnight. Chilling allows the flavors to meld together and the filling to set properly.
Step 6: Garnish and Serve: Just before you are ready to serve, use a sharp kitchen knife to cut 3 slices x 4 slices. Add the remaining 4 ounces (½ container) of thawed whipped topping to either a disposable piping bag or a quart-size zip-lock bag with a corner snipped off, to make small dollops of whipped topping. Sprinkle the ¼ cup of crushed pretzels over the top of the dessert and whipped topping dollops. You can slice the whole lemon slices in ½ and fit the halved lemon slices into the whipped topping.
Why You Will Love This Recipe:
This Lemon Pretzel Salad is a symphony of textures and tastes. The salty pretzel crust provides a delightful contrast to the sweet and creamy cream cheese filling, while the tangy lemon pie filling adds a refreshing burst of flavor. The combination is simply irresistible! The recipe is also relatively easy to make, and the results are always impressive. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds. Plus, it’s perfect for making ahead, which makes it ideal for busy hosts.
Serving Suggestions:
- Serve chilled directly from the refrigerator.
- Pair it with a scoop of vanilla ice cream or a dollop of extra whipped cream.
- Garnish with fresh berries, such as raspberries or blueberries, for an added pop of color and flavor.
- Serve as a dessert for potlucks, barbecues, holidays, or any special occasion.
Tips:
- Be sure to cool the melted butter before mixing it with the pretzels to prevent a greasy crust.
- Use softened cream cheese for a smooth and lump-free filling.
- Don’t overmix the cream cheese filling, as this can result in a runny consistency.
- Chill the salad for at least 4 hours to allow the flavors to meld and the filling to set.
- For an extra touch of flavor, add a teaspoon of lemon zest to the cream cheese filling.
- If you don’t have lemon pie filling, you can use lemon curd instead.
- To crush the pretzels: Place pretzels in a Ziploc bag and seal it. Then crush them using a rolling pin or meat mallet.
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 4 hours 30 minutes (includes chilling time)
Nutritional Information: (per serving, approximate)
- Calories: 350
- Protein: 4g
- Sodium: 300mg
Conclusion:
The Lemon Pretzel Salad is a timeless dessert that will be appreciated by everyone. Its delicious combination of salty and sweet will have your friends and family asking you to bring it to every gathering! Its ease of preparation and stunning presentation make it a top choice for any cook looking to create a lasting impression. So go ahead, try it out and enjoy every bite of this fantastic salad.
Questions and Answers:
- Can I use a different type of pie filling? Yes, absolutely! While lemon pie filling is traditional, you can experiment with other flavors like key lime, raspberry, or even a mixed berry filling. Just be sure the flavors complement each other.
- Can I make this ahead of time? Yes! In fact, it’s recommended. This salad is best when chilled for at least 4 hours, or even overnight. It allows the flavors to meld together and the textures to set. Just add the final garnish right before serving.
- What if I don’t have a 9×13 inch baking dish? You can use an 8×8 inch baking dish, but you may need to adjust the baking time slightly. Also, the layers will be thicker. Alternatively, you can halve the recipe and use a smaller dish.
- Can I use a different type of pretzel? While regular pretzels are the standard, you could try using gluten-free pretzels for a gluten-free version. Just be sure they are crushed finely.
- How do I prevent the crust from getting soggy? Make sure the butter is cooled before mixing it with the pretzels, and bake the crust until it’s lightly golden brown. This will help create a barrier against the moisture from the fillings.
