This sunny update just might have you swapping out Grandma’s strawberry-pretzel salad at the next family potluck 🍋 Ingredients: - Cooking spray - 6 oz. (about 4 heaping cups) miniature pretzels, finely crushed (about 2 1/4 cups) - 1 cup plus 3 Tbsp. granulated sugar, divided - 10 Tbsp. (5 oz.) unsalted butter, melted - 12 oz. cream cheese, at room temperature - 1/2 tsp. vanilla extract - 2 1/2 cups cold heavy whipping cream, divided - 1 (21-oz.) can lemon pie filling (such as Duncan Hines) - 1 tsp. fresh lemon zest (from 1 lemon), plus thinly sliced lemons for garnish - Mint leaves, for garnish Directions: 1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Stir together pretzels and 1/2 cup of the sugar in a medium bowl. Stir in butter until evenly moistened. Firmly press mixture into bottom of prepared baking dish. 2. Bake in preheated oven until lightly toasted and fragrant, 12 to 15 minutes. Cool completely on a wire rack, about 30 minutes. 3. Beat cream ...