Lemon Pretzel Salad
Is it technically a "salad?" I'll leave that for you to decide. One thing is certain, it's irresistibly delicious. Not too tart, not too sweet, just the perfect lemony balance with the salty crunch of pretzels for a crust.
Ingredients
Instructions
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To make this lemon pretzel salad
Preheat oven to 375º
Crush pretzels into small pieces in a food processor, or place them in a large ziplock bag, seal it and use a rolling pin to crush them. In a medium bowl, add the crushed pretzels, vanilla extract, brown sugar, and flour and mix to combine. Pour in the melted butter and mix again. Then transfer mixture into a 9"x13" baking dish, pressing down to create an even bottom layer of pretzels that will serve as a crust. Bake for 10 minutes then take it out of the oven and let it cool completely.
In large mixing bowl, use an electric hand mixer to beat the cream cheese until smooth. Add in powdered sugar and continue mixing (on low so powdered doesn't fly out of bowl) until smooth. Add in cool whip and again mix to combine. Then spread cream cheese mixture over pretzel crust, making sure to cover as evenly as possible.
Spread lemon pie filling over cream cheese mixture creating a third layer. Then cover with plastic wrap and place in refrigerator to chill for a minimum of 4 hours or overnight.
Once Lemon Pretzel Salad is set, you can enjoy as is, or you can top with dollops of whipped cream and sprinkle more crushed pretzels on top. Enjoy!