Pretzel Tart

Pretzel Tart

6 Reviews 1 Pic
  • Prep

    1 h 30 m
  • Ready In

    2 h
Recipe by  ESHEEN

“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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Adjust Servings

Original recipe yields 1 - 9x13 inch tart



  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 (6)

Rate This Recipe


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.

Diane Bodmer

Diane Bodmer

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.



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!!

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Amount Per Serving (24 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 20.5 g
  • 7%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



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Strawberry Pretzel Salad


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Crunchy Caramel Tart