Name: Lemon Pretzel Dessert Bars
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2 ½ cups crushed pretzels; ¾ cup unsalted butter, melted; ¼ cup granulated sugar; 2 (3.4 oz) packages instant lemon pudding mix; 1 ¾ cups cold milk; 1 (8 oz) package cream cheese, softened; 1 cup powdered sugar; 2 (8 oz) tubs whipped topping (Cool Whip), thawed; Lemon zest or lemon slices for garnish (optional)

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A refreshing fusion of sweet, salty, and tangy, these Lemon Pretzel Dessert Bars are everything I look for in a no-bake summer treat. With a buttery pretzel crust, a smooth cream cheese filling, and a bright lemon pudding layer topped with fluffy whipped topping, this chilled dessert never fails to impress at spring brunches, summer picnics, or any casual get-together. It’s easy to make, fun to assemble, and even more delightful to eat.

Lemon Pretzel Dessert Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

2 ½ cups crushed pretzels

¾ cup unsalted butter, melted

¼ cup granulated sugar

For the lemon filling:

2 (3.4 oz) packages instant lemon pudding mix

1 ¾ cups cold milk

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 (8 oz) tub whipped topping (Cool Whip), thawed

For the topping:

1 (8 oz) tub whipped topping (Cool Whip), thawed

Lemon zest or lemon slices for garnish (optional)

Directions

I preheat my oven to 350°F (175°C).

In a medium bowl, I combine crushed pretzels, melted butter, and granulated sugar. I press the mixture evenly into the bottom of a 9x13-inch baking dish.

I bake the crust for 10 minutes, then remove it from the oven and let it cool completely.

In a large bowl, I whisk together the instant lemon pudding mix and cold milk for 2 minutes, then let it sit for 5 minutes to thicken.

In another bowl, I beat the softened cream cheese and powdered sugar until smooth and creamy.

I fold in 8 oz of whipped topping into the cream cheese mixture until fully combined.

I gently spread the cream cheese mixture over the cooled pretzel crust, making sure to spread it all the way to the edges to seal the crust.

I pour the thickened lemon pudding over the cream cheese layer and smooth it out evenly.

I spread the remaining whipped topping over the lemon layer.

I refrigerate the dessert for at least 4 hours (or overnight) before serving.

Just before serving, I garnish with lemon zest or slices if I want a pretty presentation. Then I cut it into bars and serve chilled.

Servings and timing

Servings: 12 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 4 hours 30 minutes (including chilling)

Calories: 310 kcal per serving

Variations

I sometimes use crushed graham crackers or vanilla wafers instead of pretzels for a less salty base.

For a fruity twist, I mix in a bit of raspberry or blueberry jam with the lemon pudding layer.

If I want it a little more tart, I use lemon Greek yogurt instead of some of the whipped topping in the filling.

I can easily make this gluten-free by using gluten-free pretzels in the crust.

For an extra citrus punch, I fold lemon zest directly into the cream cheese mixture.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. Since it’s a chilled dessert, there’s no need to reheat—it’s best served cold straight from the fridge. I avoid freezing this one, as the texture of the pudding and whipped topping can change when thawed.

FAQs

What kind of pretzels should I use for the crust?

I usually go with mini salted pretzels or pretzel sticks and crush them in a food processor or by hand in a zip-top bag. I aim for a coarse crumb, not a powder.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can use homemade whipped cream, but I make sure it's stabilized with a bit of powdered sugar or gelatin if I want it to hold up as well as Cool Whip in the layers.

Can I make this dessert ahead of time?

Definitely. I often make it the night before an event and let it chill overnight. It gives the layers time to set and the flavors to blend beautifully.

How do I keep the pretzel crust from getting soggy?

I make sure to completely cool the crust before adding the cream cheese layer and spread the cream cheese all the way to the edges to form a seal that keeps moisture out.

Can I use lemon curd instead of pudding mix?

Yes, I can substitute lemon curd for the pudding layer if I prefer a richer, more intense lemon flavor. I just adjust the quantity so the layer isn't too runny.

Conclusion

These Lemon Pretzel Dessert Bars are the kind of treat I turn to when I want something cool, creamy, and bursting with citrusy brightness. Whether I’m hosting a backyard barbecue or just need a midday pick-me-up, this no-bake dessert hits the spot every time. It’s easy to assemble, travels well, and delivers that perfect mix of salty and sweet that keeps everyone reaching for seconds.

📖 Recipe:

Lemon Pretzel Dessert Bars

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Author: Cheryl
Total Time: 4 hours 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A refreshing no-bake dessert featuring a crunchy pretzel crust, creamy lemon filling, and whipped topping. Perfect for warm-weather gatherings, these Lemon Pretzel Dessert Bars offer a delightful mix of sweet, salty, and tangy flavors.

Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, combine crushed pretzels, melted butter, and granulated sugar. Press the mixture evenly into the bottom of a 9x13-inch baking dish.
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
In a large bowl, whisk together the instant lemon pudding mix and cold milk for 2 minutes. Let it sit for 5 minutes to thicken.
In another bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Fold in 8 oz of whipped topping into the cream cheese mixture until fully combined.
Gently spread the cream cheese mixture over the cooled pretzel crust, making sure to spread it to the edges to seal the crust.
Pour the thickened lemon pudding over the cream cheese layer and smooth it out evenly.
Spread the remaining whipped topping over the lemon layer.
Refrigerate the dessert for at least 4 hours (or overnight) before serving.
Before serving, garnish with lemon zest or slices if desired. Cut into bars and serve chilled.