Pretzel Tart Recipe -
Pretzel Tart Recipe
  • READY IN 2 hr

Pretzel Tart

Recipe by  

"This is truly a 'tart' tart! Lemon pudding, cream cheese and confectioners' sugar create a tart filling. The pretzel crust lends a salty flavor."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch tart Change Servings
  • PREP

    1 hr 30 mins

    2 hrs


  1. In a mixing bowl, thoroughly cream sugar and butter. Mix in pretzels. Press mixture into a 9x13 inch baking pan. Cover and refrigerate.
  2. Prepare lemon pudding mix according to package instructions. In a separate bowl, beat together cream cheese and confectioners' sugar. Fold in whipped topping.
  3. Spread cream cheese mixture over top of pretzel crust. Then spoon lemon pudding over cream cheese layer. Cover and refrigerate until pudding is set.
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Reviews More Reviews

Sep 19, 2003

This is a really interesting and different recipe. I enjoyed it very much. The pretzel base is unique, but I didn't really have enough to cover the bottom. I suggest increasing the amount of sugar, butter and pretzels by almost double to make sure you have enough to make a good base. Also, the lemon pudding doesn't cover the cream cheese filling very completely - I would use a bigger box of lemon pudding or two smaller ones.

Jan 26, 2007

I tryed this recipe,loved the pretzel and lemon combination. I did also use the big box of lemon pudding. I also added a little cool whip to the top along with pieces of pretzel and just little coconut to decorate it up.


8 Ratings

Oct 04, 2006

So easy and tasty!! I absolutely love the pretzel crust, its my favorite part! However, next time I make it Im only gonna use about half of the whipped topping to make the cream cheese layer come out thicker! You should definitely try this recipe!!

Apr 21, 2013

Nice flavour but the bottom crust was hard bits of pretzel. I will make this recipe again because the filling is really nice. Next time, I will buy a "new bag" of better quality pretzels and crush those. We served this dessert on the same day as we made it. We also wonder if making the dessert one day, refrigerating overnight and then serving it, might moisten the pretzel base and make its texture more appealing. I will try both of those approaches; however, even when the base not as desirable as we would like - we can still scoop out the filling and serve it in a bowl, like a parfait!

Feb 25, 2011

Loved this recipe!! One change I made was adding 1/4 cup milk instead of the cool whip. I really wanted to make this recipe but didn't have cool whip on hand. Will try with it next time to see if it makes a difference.

Apr 09, 2008

Great taste and easy!


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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