Lemon Pretzel Dessert (Sweet, Tangy & Crunchy)
Servings
12–15 servings
Prep Time: 25 minutes
Bake Time: 10 minutes
Chill Time: 4–6 hours (or overnight)
Ingredients
Pretzel Crust
2½ cups crushed pretzels (salted)
¾ cup unsalted butter, melted
3 tablespoons granulated sugar
Cream Cheese Layer
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups whipped topping (Cool Whip or homemade whipped cream)
Lemon Layer
2 (3 oz / 85 g each) boxes lemon gelatin (Jell-O)
2 cups boiling water
1 cup cold water
Optional: zest of 1 lemon (for extra flavor)
Instructions
1️⃣ Make the Pretzel Crust
Preheat oven to 350°F (175°C).
Crush pretzels (not too fine—leave some texture).
Mix pretzels, melted butter, and sugar until evenly coated.
Press firmly into the bottom of a 9×13-inch baking dish.
Bake for 10 minutes.
Remove and let cool completely.
Tip: Press the crust up slightly along the edges to keep layers neat.
2️⃣ Cream Cheese Layer
Beat cream cheese until smooth and fluffy.
Add powdered sugar and vanilla; beat until fully combined.
Gently fold in whipped topping.
Spread evenly over the cooled crust.
Seal completely to the edges to prevent gelatin from seeping through.
This step is important to keep layers separate.
3️⃣ Lemon Gelatin Layer
Dissolve lemon gelatin in 2 cups boiling water, stirring well.
Add 1 cup cold water and lemon zest (optional).
Let cool until slightly thickened but not set (about 20–30 minutes).
Carefully pour over cream cheese layer.
4️⃣ Chill & Set
Refrigerate for at least 4–6 hours, preferably overnight.
Cut into squares and serve chilled.
Optional Toppings
Extra whipped cream
Lemon slices or zest
Crushed pretzels on top
Fresh berries (raspberries or blueberries pair beautifully)
Helpful Tips
Use full-fat cream cheese for best texture.
Don’t pour hot gelatin on the cream layer—it will melt it.
For cleaner slices, wipe knife between cuts
