Ingredients
- 2 ¾ cups crushed pretzels (2 ½ cups for crust, ¼ cup for garnish)
- 1 ¼ cups granulated sugar (½ cup for crust, ¾ cup for filling)
- ¾ cup salted butter (melted & cooled)
- 12 oz cream cheese (softened)
- 16 oz whipped topping (divided: 12 oz for filling, 4 oz for garnish)
- 1 medium lemon (sliced, optional garnish)
- 22 oz lemon pie filling (Lu
Instructions
- Preheat oven to 350°F. Spray 9×13 baking dish with nonstick spray.
- Combine 2 ½ cups pretzels, ½ cup sugar, and melted butter. Mix well and press into pan. Bake 10 minutes. Let cool completely.
- Beat softened cream cheese for 1–1 ½ minutes. Add remaining ¾ cup sugar; beat 2 more minutes.
- Gently fold in 12 oz whipped topping.
- Spread cream cheese layer over cooled crust.
- Top with lemon pie filling. Cover and chill 4 hours or overnight.
- Before serving, pipe remaining 4 oz whipped topping on top, sprinkle with ¼ cup pretzels, and garnish with lemon slices.
Notes
Prep Time: 15 minutes
Total Time: 4 hours 55 minutes
Servings: 12