A refreshing, layered dessert with a crunchy pretzel crust, creamy lemon filling, and a light whipped topping—perfect for summer gatherings.

2 cups crushed pretzels
3/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 (8 oz) package cream cheese, softened
1 cup granulated sugar
1 (8 oz) container whipped topping (like Cool Whip), thawed
2 (3 oz) packages lemon-flavored gelatin (like Jell-O)
2 cups boiling water
1 (15 oz) can lemon pie filling or 1 1/2 cups homemade lemon pie filling (optional)

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Preheat oven to 350°F (175°C).
In a mixing bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar. Press into the bottom of a 9×13-inch baking dish.
Bake for 10 minutes. Remove from oven and allow to cool completely.
In a separate bowl, beat the cream cheese and 1 cup sugar until smooth. Fold in the whipped topping.
Spread the cream cheese mixture evenly over the cooled pretzel crust. Chill in the refrigerator while preparing the gelatin layer.
Dissolve lemon gelatin in 2 cups boiling water. Stir until completely dissolved. Let cool to room temperature (do not let it set).
If using lemon pie filling, mix it into the cooled gelatin.
Pour the gelatin mixture over the cream cheese layer. Refrigerate until fully set, about 4 hours or overnight.
Slice and serve chilled.

Make sure the cream cheese layer completely covers the crust to prevent the gelatin from seeping through.
You can substitute other fruit-flavored gelatin for variety.
Top with lemon zest or fresh berries for added flavor and presentation.