Description
Sweet and salty dessert with a pretzel crust, creamy cream cheese layer, and refreshing lemon Jell-O topping. Perfect for potlucks and summer gatherings!
Ingredients
Scale
- 2 cups crushed pretzels (about 8 ounces)
- ¾ cup (1 ½ sticks) unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (like Cool Whip)
- 6 ounces lemon flavored Jell-O (2 small boxes)
- 2 cups boiling water
- 2 cups cold water
- 1 lemon, thinly sliced (optional, for garnish)
Instructions
- Place pretzels in a large zip-top bag and crush into fine crumbs using a rolling pin. Alternatively, use a food processor, being careful not to over-process into a powder.
- In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Mix well until pretzels are evenly coated.
- Press the pretzel mixture into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup or glass to press firmly and evenly.
- Bake in a preheated oven at 350°F (175°C) for 10 minutes, or until golden brown. Watch carefully to prevent burning.
- Remove from oven and let cool completely before adding the next layer.
- Ensure cream cheese is softened to room temperature.
- In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy (2-3 minutes). Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract.
- Gently fold in the thawed whipped topping until fully incorporated. Be careful not to overmix.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Cover with plastic wrap and refrigerate for at least 1 hour, or until the cream cheese layer is set.
- In a large bowl, combine lemon flavored Jell-O powder with 2 cups of boiling water. Stir until completely dissolved (2-3 minutes).
- Stir in 2 cups of cold water.
- Let the Jell-O mixture cool slightly at room temperature for about 15-20 minutes.
- Carefully pour the cooled Jell-O mixture over the cream cheese layer.
- Arrange thin slices of lemon on top of the Jell-O layer for decoration.
- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the Jell-O is completely set.
- Once the Jell-O is set, cut the Lemon Pretzel Dessert into squares and serve.
- Store any leftover dessert in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
Notes
- Pretzel Crust: Use different types of pretzels, such as mini pretzels or pretzel sticks. Just make sure to crush them into fine crumbs.
- Cream Cheese Layer: If you don’t have whipped topping, you can use heavy cream that has been whipped with a little sugar.
- Lemon Jell-O Layer: You can use other flavors of Jell-O, such as lime or orange, to create different variations of this dessert.
- Garnish: You can garnish the dessert with whipped cream, fresh berries, or a sprinkle of lemon zest.
- Make Ahead: This dessert is perfect for making ahead of time. You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve it.
- Lower Sugar Option: Use sugar-free Jell-O and a sugar substitute in the cream cheese layer to reduce the sugar content.
- Prep Time: 25 minutes
- Cook Time: 10 minutes