Y’all, once in a while I get a sweet tooth and this satisfies both sweet and savory!

INGREDIENTS
CRUST
2 1/2 cups of pretzels, crushed
2/3 cup of brown sugar
2 tsp. vanilla extract
2 TBS all-purpose flour
1/2 cup of butter, melted

FILLING
8 oz. cream cheese, softened
1 (8 oz.) container of Cool Whip
1 (21 oz.) can of lemon pie filling

CRUST
Preheat your oven to 375°.
Put the pretzels in a Ziploc bag and crush them.
In a medium-sized bowl, place the crushed pretzels, flour, brown sugar, vanilla, and butter. Mix.
Press the pretzel mixture into a 9×13″ baking dish. Save about 1/4 of a cup of the mixture to use as decoration.
Bake for 10 minutes. Let cool.

FILLING
Mix your softened cream cheese with your hand mixer until creamy.
Fold the Cool Whip into the cream cheese.
Spread it on top of the cooled pretzel crust.
For the final layer, spread the lemon pie filling over the top.
Sprinkle a little bit of the unused pretzel mixture to the top for decoration.