Sweet and Tangy Lemon Pretzel Dessert (Print Version)

# Ingredients:

→ Pretzel Crust

01 - Crushed pretzels - 2¾ cups (divided: 2½ cups for crust, ¼ cup for garnish)
02 - Granulated sugar - 1¼ cups (divided: ½ cup for crust, ¾ cup for filling)
03 - Salted butter, melted and cooled - ¾ cup

→ Cream Cheese Filling

04 - Cream cheese, softened - 12 ounces
05 - Whipped topping, thawed - 16 ounces (divided: 12 ounces for filling, 4 ounces for garnish)

→ Lemon Topping

06 - Lemon pie filling - 22 ounces
07 - Medium lemon, thinly sliced - 1 (optional garnish)

# Instructions:

01 - Preheat oven to 350°F. Mix 2½ cups pretzels, ½ cup sugar, and melted butter. Press into 9x13 dish and bake 10 minutes. Cool completely.
02 - Beat cream cheese until smooth. Add ¾ cup sugar and mix well. Fold in 12 ounces whipped topping.
03 - Spread cream cheese mixture over cooled crust. Top with lemon pie filling.
04 - Cover with foil and refrigerate 4 hours or overnight.
05 - Cut into 12 slices. Add dollops of remaining whipped topping, sprinkle with reserved crushed pretzels, and add optional lemon slices.

# Notes:

01 - Can be prepared ahead
02 - Watch crust carefully when baking
03 - Fold whipped topping gently to maintain texture

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