Preparation Steps

• Preheat the oven to 350°F. Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
• Add 2.5 cups of crushed pretzels to a medium mixing bowl.
• Add 0.5 cup granulated sugar to the pretzels and stir to combine.
• Pour 0.75 cup melted and cooled butter over the pretzels and sugar mixture. Stir thoroughly to coat.
• Press the buttered pretzel mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, watching carefully to avoid burning. Remove and cool completely.
• In a mixing bowl, beat softened cream cheese for 1 to 1.5 minutes until smooth.
• Add remaining 0.75 cup granulated sugar and beat for another 2 minutes until fully incorporated.
• Gently fold in 12 ounces of whipped topping using a silicone spatula to maintain texture.
• Spread the cream cheese filling evenly over the cooled pretzel crust.
• Spread lemon pie filling evenly over the cream cheese layer. Cover with foil and refrigerate for at least 4 hours or overnight.
• Prior to serving, cut into 3 by 4 slices using a sharp knife.
• Pipe the remaining 4 ounces of whipped topping in dollops on the top and sprinkle with reserved 0.25 cup crushed pretzels. Optionally, garnish with lemon slices halved to fit alongside whipped topping dollops.