Go Back
Easter Lemon Pretzel Dessert

Easter Lemon Pretzel Dessert

Easter Lemon Pretzel Dessert
Prep Time 20 mins
Cooling Time 2 hrs
Total Time 2 hrs 20 mins
Servings 12 Servings
Calories 316 kcal


  • 9x13 pan


  • 8 oz Pretzels Crushed
  • 1 Cup Granulated White Sugar Split in to 2 -1/2 Cup portions
  • 6 tbsp Butter Melted
  • 8 oz Cream Cheese Softened
  • 8 oz Cool Whip
  • 1 ¾ Cups Milk
  • 3.5 Oz Box Instant Lemon Pudding


  • Crush up your pretzels, have your largest piece be no larger than 1/2".
  • In a medium mixing bowl, mix up the pretzels, 1/2 cup of granulated sugar and melted butter.
  • Press the pretzel mix in to a 9x13 pan. Set aside.
  • In a medium mixing bowl combine the remaining 1/2 cup of sugar and softened cream cheese. Once mixed well fold in the cool whip with a spatula.
  • Mix up the lemon topping: combine the milk and instant lemon pudding until smooth. Set aside.
  • Spread the cream cheese mixture out over the pretzel crust evenly.
  • Pour over the lemon pudding mixture and spread out evenly.
  • Refrigerate for 2 hours before serving cold.


Calories are calculated by a third party website and are based on ingredients used.