Description

A refreshing layered dessert featuring a crunchy buttery pretzel crust, a creamy sweet cream cheese filling, and a bright lemon gelatin topping. Perfect for potlucks, holidays, and warm-weather gatherings.

Ingredients

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons granulated sugar

8 oz cream cheese, softened

1 cup powdered sugar

8 oz whipped topping

1 package lemon gelatin (Jell-O)

1 cup boiling water

1/2 cup cold water

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Instructions

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar until evenly mixed.
Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
Bake for 10 minutes, then allow the crust to cool completely.
In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
Gently fold in the whipped topping until fully combined.
Spread the cream cheese mixture evenly over the cooled crust, sealing the edges completely.
In another bowl, dissolve the lemon gelatin in the boiling water, then stir in the cold water.
Allow the gelatin mixture to cool slightly without setting.
Carefully pour the gelatin mixture over the cream cheese layer.
Refrigerate for at least 4 hours, or until fully set.
Slice and serve chilled.

Notes

Substitute lemon gelatin with strawberry, raspberry, orange, or lime gelatin for a different flavor.

Add fresh berries between the cream layer and gelatin layer for extra freshness.

Use homemade whipped cream instead of whipped topping if desired.

Add lemon zest to the cream cheese layer for enhanced citrus flavor.

Store covered in the refrigerator for up to 3 days.

Do not freeze, as the layers may separate after thawing.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Bake and Chill
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 25 g
Sodium: 310 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 40 mg