A refreshing and creamy layered dessert with a sweet and salty pretzel crust, tangy lemon filling, and fluffy whipped topping.

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Preheat oven to 350°F (175°C).
In a bowl, mix crushed pretzels, melted butter, and 3 tablespoons sugar. Press into the bottom of a 9×13-inch baking dish.
Bake crust for 10 minutes, then let cool completely.
In a mixing bowl, beat cream cheese and 1 cup sugar until smooth.
Fold in whipped topping until well combined. Spread evenly over the cooled pretzel crust. Refrigerate while preparing lemon layer.
In another bowl, whisk together lemon pudding mix, milk, and lemon juice until thickened.
Spread lemon mixture over the cream cheese layer.
Refrigerate for at least 2 hours or until set.
Garnish with lemon zest if desired before serving.

Make sure the crust is completely cool before adding the cream cheese layer to prevent melting.
You can use homemade whipped cream instead of whipped topping for a fresher taste.
Adjust lemon juice to taste for desired tartness.