Strawberry Cream Pretzel Dessert
Sweet salty layered dessert with a buttery pretzel crust, fluffy cream cheese topping, and strawberry gelatin fruit layer
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INGREDIENTS
Pretzel crust
- 2 cups pretzels crushed
- 3/4 cup unsalted butter melted
- 3 tbsp granulated sugar.
Cream layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed.
Strawberry layer
- 6 oz strawberry gelatin mix
- 2 cups boiling water
- 16 oz frozen sliced strawberries partially thawed
- fresh strawberries sliced for garnish.
INSTRUCTIONS
Pretzel crust
- Heat oven to 350 F
- mix crushed pretzels with melted butter and 3 tbsp sugar until evenly coated
- press firmly into a 9x13 inch baking dish
- bake 10 minutes
- cool completely to room temperature.
Cream layer
- Beat cream cheese with 1 cup sugar until smooth
- fold in whipped topping until fluffy and uniform
- spread evenly over cooled crust and seal to the edges to prevent gelatin from seeping through
- refrigerate 30 minutes.
Strawberry layer
- Stir gelatin mix with boiling water until fully dissolved
- stir in partially thawed strawberries with any juices
- cool at room temperature or chill briefly until mixture is thickened but still pourable
- gently pour over cream layer
- refrigerate 3 to 4 hours until fully set
- slice and serve chilled.
Notes
1. Cool crust completely before adding cream layer 2. seal cream layer to the pan edges for clean layers 3. use raspberry gelatin and mixed berries as a variation 4. replace whipped topping with 3 cups sweetened whipped cream stabilized if desired 5. reduce sugar in cream layer to 3/4 cup for a less sweet version
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g