Description
A refreshing layered dessert made with a buttery pretzel crust, creamy sweetened cream cheese filling, and a bright lemon gelatin topping with pineapple. This sweet and salty chilled treat is perfect for holidays, potlucks, and summer gatherings.
Ingredients
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 container (8 ounces) whipped topping, thawed
- 2 packages (3 ounces each) lemon gelatin
- 2 cups boiling water
- 1 can (20 ounces) crushed pineapple, drained
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed pretzels, melted butter, and 3 tablespoons sugar until fully combined.
- Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake the crust for 10 minutes, then allow it to cool completely.
- In a separate bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy.
- Fold in the whipped topping gently until well combined.
- Spread the cream cheese mixture evenly over the cooled crust, sealing the edges completely.
- In another bowl, dissolve the lemon gelatin in boiling water.
- Stir in the drained crushed pineapple and allow the mixture to cool slightly.
- Carefully pour the lemon mixture over the cream cheese layer.
- Refrigerate for at least 4 hours or until fully set.
- Slice and serve chilled.
Notes
- Seal the cream cheese layer to the edges of the dish to prevent the gelatin from soaking into the crust.
- For extra lemon flavor, add lemon zest to the cream cheese layer.
- Strawberry or raspberry gelatin can be substituted for lemon gelatin.
- Homemade whipped cream can replace frozen whipped topping.
- Store covered in the refrigerator for up to 3 days.
- Freezing is not recommended as the texture may change after thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
