Description
A delightful dessert blending salty pretzel crust, creamy cheese layer, and zesty lemon pudding, creating a refreshing and indulgent treat.
Ingredients
Scale
- 1 1/2 cups crushed pretzels
- 1/2 cup butter, melted
- 1/4 cup sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 package (3.4 oz) lemon instant pudding mix
- 2 cups milk
- 1 cup whipped topping (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the crushed pretzels, melted butter, and sugar until they resemble wet sand. Press into the bottom of a 9×13 inch baking pan.
- Bake for 10 minutes until lightly golden, then set aside to cool completely.
- Beat together the softened cream cheese and powdered sugar until creamy. Fold in the whipped topping and spread over the cooled pretzel crust.
- Whisk together the lemon pudding mix and milk until thickened. Pour over the cream cheese layer.
- Top with the additional whipped topping, creating a fluffy layer.
- Refrigerate for at least 2 hours before serving.
Notes
Make-ahead: Keeps well in the refrigerator for up to 3 days. For a longer shelf life, freeze in individual portions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 324mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg