Preheat the oven to 350°F. Lightly spray a 9x13 baking dish with nonstick cooking spray.

Add 2 ½ cups of the crushed pretzels to a medium size (2-3 quarts) mixing bowl.

Add the ½ cup granulated sugar to the pretzels.

Pour the ¾ cup melted and cooled butter over the pretzels and sugar. Stir to completely coat and combine.

Press the buttered pretzels into the bottom of the sprayed baking dish. Bake for 10 minutes. (Remember that all ovens cook differently, so be sure to keep an eye on the crust as it bakes to ensure it does not burn.) Remove from the oven and allow the crust to cool completely.

Next, using either a stand mixer fitted with a paddle attachment or a medium size mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 1-1 ½ minutes until smooth.

Add the remaining granulated sugar and continue mixing for another 2 minutes or until well incorporated.

Use a silicone spatula to gently fold in the 12 ounces (1½ container) of the whipped topping. (Folding is a way to gently combine 2 different textures together without deflating the lighter texture of the 2.)

Evenly spread the cream cheese filling over the cooled pretzel crust.

Next spread the lemon pie filling over the cheesecake layer. Cover with aluminum foil and chill in the refrigerator for 4 hours. (You can chill overnight if you choose)

Just before you are ready to serve, use a sharp kitchen knife to cut 3 slices x 4 slices.

Add the remaining ½ container of thawed whipped topping to either a disposable piping bag, or a quart size ziplock bag with a corner snipped off, to make small dollops of whipped topping. Sprinkle the ¼ cup of crushed pretzels over the top of the desert and whipped topping dollops. You can slice the whole lemon slices in ½ and fit the halved lemon slices into the whipped topping.