Lemon Pretzel Dessert: A Sweet and Salty Treat with a Tangy Twist

Preheat your oven to 350°F (175°C). In a medium bowl, combine the pretzel crumbs, melted butter, and sugar. Mix until the pretzels are fully coated and the mixture is well combined.
Press the pretzel mixture into the bottom of a 9×13-inch baking dish to form a crust. Bake for 8-10 minutes, or until the crust is golden and crispy. Remove from the oven and let it cool completely.
In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Fold in the whipped topping until fully combined.
In another bowl, whisk together the lemon pudding mix and cold milk until it thickens. Add the pudding mixture to the cream cheese mixture and mix well until smooth and combined.
Spread the lemon filling evenly over the cooled pretzel crust, making sure it covers the crust completely. Refrigerate for at least 2 hours to let the flavors set.
Before serving, top the dessert with a layer of whipped topping, if desired, and garnish with lemon zest or lemon slices for a burst of color.
Serving and Storage Tips: