Bake the pretzel crust in the preheated oven for about 10 minutes, or until it’s lightly golden brown. Keep an eye on it to prevent burning.
Cool Completely: Take the baked pretzel crust out of the oven and let it cool completely on a wire rack before adding the next layer. This is important to prevent the cream cheese layer from melting.

Creamy Cheese Filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

For an extra burst of vanilla flavor, you can use a vanilla bean instead of vanilla extract. Scrape the seeds from the vanilla bean pod and add them to the cream cheese mixture along with the pod itself. Remove the pod before folding in the whipped topping.
Fold in the Fun: Gently fold in the whipped topping to the cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the whipped topping and make the filling dense.
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Bake the pretzel crust in the preheated oven for about 10 minutes, or until it’s lightly golden brown. Keep an eye on it to prevent burning.
Cool Completely: Take the baked pretzel crust out of the oven and let it cool completely on a wire rack before adding the next layer. This is important to prevent the cream cheese layer from melting.

Creamy Cheese Filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

For an extra burst of vanilla flavor, you can use a vanilla bean instead of vanilla extract. Scrape the seeds from the vanilla bean pod and add them to the cream cheese mixture along with the pod itself. Remove the pod before folding in the whipped topping.
Fold in the Fun: Gently fold in the whipped topping to the cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the whipped topping and make the filling dense.
See next page

Read more on next page