Add a refreshing twist to your next potluck with this delicious Lemon Pretzel Salad recipe. Layers of creamy lemon filling and crunchy pretzel crust make for a perfect summer treat.
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Looking for the ultimate sweet and salty summer dessert? This Lemon Pretzel Salad is a must-make! It’s a creamy, crunchy, no bake lemon dessert that brings together tangy lemon pie filling, a fluffy cream cheese layer, and a buttery pretzel crust. Whether you’re heading to a BBQ, family gathering, or just craving a refreshing lemon dessert salad, this recipe hits the spot every time. It’s a fun twist on the classic strawberry jello pretzel salad—and honestly, might just be your new favorite pretzel crust dessert!
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Ingredients for Lemon Pretzel Salad
Here’s a quick overview of what you’ll need to make this easy lemon dessert (full printable recipe card is below!):
- Pretzels– Crushed; I prefer twists because they crush easily. PRO TIP: place pretzels in a Ziploc bag and crush using a rolling pin.
- Butter– Melted (I use unsalted, but either works).
- Sugar– Granulated white sugar adds the perfect amount of sweetness to the pretzel crust.
- Cream Cheese– Softened to room temperature.
- Powdered Sugar– To sweeten the creamy layer.
- Cool Whip– You can also use homemade whipped topping if preferred.
- Lemon Pie Filling– Can’t find it? Use lemon curd or instant lemon pudding instead. You can even try other flavors like cherry, blueberry, raspberry, or strawberry.
How to Make Lemon Pretzel Salad (Step-by-Step)
Follow these simple steps to create this crowd-favorite lemon pretzel dessert:
Step 1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 baking dish with parchment paper. In a medium bowl, combine the crushed pretzels, melted butter, and sugar.
Step 2. Add this mixture to the 9×13 pan and spread out to cover the bottom for the crust. Bake the Crust. Bake for 8 minutes, then allow to cool completely.
Step 3. In a large mixing bowl, beat the cream cheese and powdered sugar until smooth.
Step 4. Add the 12 ounces cool whip, and stir until well combined. Add this cream cheese mixture over the cooled pretzel crust and smooth out evenly.
Step 5. Add this cream cheese mixture over the cooled pretzel crust and smooth out evenly. Add the can of lemon pie filling, and smooth out to cover the entire cream cheese layer. Chill for 6 hours, or overnight.
Step 6. Pour the can of lemon pie filling, and smooth out to cover the entire cream cheese layer. Chill for 6 hours, or overnight. Garnish, serve small pieces, and enjoy!
Storing Tips
Keep your no bake lemon dessert fresh and tasty with these tips:
- MAKE AHEAD: Assemble the dessert up to adding the garnish. Cover with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. Add the garnishes just before serving to keep them fresh..
- REFRIGERATOR: Store leftovers covered in the fridge up to 5 days. The crust will become less crunchy over time, but still have great flavor.
- FREEZER: It is not recommended to freeze this pretzel salad as the texture doesn’t thaw properly.
- SERVING Keep chilled until ready to serve. The cream cheese layer can soften if left out too long.
Tips for the Best Lemon Pretzel Salad
Keep this old fashioned pretzel salad a hit each and every time you make it!
- When making the crust, press the mixture down firmly and evenly to ensure it stays intact when you slice and serve the salad.
- Ensure that the crust is fully cooled before moving to the next step as you don’t want the layers seeping into it or it falling apart when serving.
- Be sure to spread the cream cheese layer all the way to the edges of the pretzel crust. This keeps the lemon topping from seeping through and making the crust soggy or mushy.
- Try different crusts – Use graham crackers, Golden Oreo’s, or gingersnaps for fun flavor twists.
- Garnish – Sprinkle fresh lemon zest, slices, or add a dollop of extra whipped cream before serving.
Lemon Pretzel Salad FAQs
This dessert salad has three layers: a salty pretzel crust, a creamy whipped topping layer, and a fruit or pie filling topping (lemon, in this case!). It’s a fun, nostalgic, Midwest-style treat.
Yes! Strawberry Pretzel Salad originated from the Midwest/ Pennsylvania region and has gained popularity since them by branching into different flavor variations like this Lemon Pretzel Salad.
Absolutely! This make-ahead dessert is perfect for parties. Prep it the night before, chill it overnight, and add garnishes just before serving.
More Dessert Recipes You’ll Love
If you try this Lemon Pretzel Salad, don’t forget to rate the recipe, leave a comment, and pin it on Pinterest! This easy lemon dessert is a summertime favorite, and I’d love to hear how this easy recipe turned out for you!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Lemon Pretzel Salad Recipe
Ingredients
Pretzel Crust
- 2 cups pretzels crushed
- ¾ cup butter melted
- 3 tablespoon sugar
Cream Cheese Layer
- 12 oz cream cheese softened
- 1 cup powdered sugar
- 12 oz cool whip
Lemon Topping
- 22 oz lemon pie filling
Garnish (optional)
- lemon slices
- lemon zest
- whipped topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 dish with parchment paper.
- In a medium mixing bowl, combine the pretzels, melted butter, and sugar. Add this mixture to the 9×13 pan and spread out to cover the bottom for the crust. Bake for 8 minutes, then allow to cool completely.
- For the cream cheese layer, in a large mixing bowl, beat the cream cheese and powdered sugar until smooth. Add the 12 ounces cool whip, and mix until well combined. Add this mixture over the crust and smooth out evenly.
- Add the can of lemon pie filling, and smooth out to cover the entire cream cheese layer.
- Chill for 6 hours, or overnight. Garnish with desired toppings just before serving!
Notes
- Make Ahead: Assemble (minus garnishes) up to 24 hours in advance.
- Refrigerator: Store covered for up to 5 days. Crust may soften, but flavor stays amazing.
- Freezer: Not recommended—it affects the texture of the creamy layers.
- Serving: Keep chilled until ready to serve. The cream cheese layer can soften if left out too long.
- Press the crust firmly so it holds together when sliced.
- Cool the crust completely before adding the filling.
- Spread cream cheese to the edges to create a seal and prevent sogginess.
- Try different crusts – Use graham crackers, Golden Oreo’s, or gingersnaps for fun flavor twists.
- Garnish with flair – Add fresh lemon zest, slices, or extra whipped cream before serving.
Kristin H. says
Such a light, refreshing dessert and the salty/sweet combo is delicious during hot summer months!