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Lemon Pretzel Salad

A zesty layered dessert with a crunchy pretzel crust, tangy lemon topping, and creamy whipped filling—perfect for spring picnics, potlucks, or sunny-day cravings.
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Ingredients
  

For the Crust:

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

For the Filling:

  • 8 oz cream cheese softened
  • ¾ cup granulated sugar
  • 8 oz whipped topping Cool Whip or homemade

For the Lemon Layer:

  • 1 package 3.4 oz instant lemon pudding mix
  • 1½ cups cold milk
  • 1 cup lemon pie filling or lemon curd

Garnish:

  • Crushed pretzels
  • Lemon slices

Instructions
 

  • Preheat oven to 350°F (175°C). Mix crushed pretzels, melted butter, and sugar in a bowl. Press firmly into a 9x13-inch dish. Bake for 10 minutes, then let cool completely until crisp.
  • Beat cream cheese and sugar until smooth (2–3 minutes). Gently fold in whipped topping. Spread over cooled crust, smoothing to edges. Chill for 30 minutes.
  • Whisk lemon pudding mix and cold milk until thick (about 2 minutes). Fold in lemon pie filling or curd. Spread evenly over the chilled cream layer.
  • Refrigerate for at least 2 hours until set. Before serving, top with crushed pretzels and lemon slices.