Strawberry Jello Pretzel Dessert
Sweet and salty layered dessert with a buttery pretzel crust, creamy filling, and strawberry gelatin topping
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INGREDIENTS
Pretzel Crust
- 2 cups crushed pretzels
- 3/4 cup unsalted butter melted
- 3 tbsp granulated sugar.
Cream Cheese Layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed.
Strawberry Gelatin Layer
- 6 oz strawberry gelatin mix
- 2 cups boiling water
- 2 cups sliced strawberries or thawed frozen strawberries drained well
- 1 tbsp lemon juice optional.
INSTRUCTIONS
Pretzel Crust
- Heat oven to 350 F and lightly grease a 9x13 inch baking dish
- mix crushed pretzels with melted butter and 3 tbsp sugar until evenly coated
- press firmly into the bottom of the dish and bake until set and fragrant about 10 minutes
- cool completely to room temperature.
Cream Cheese Layer
- Beat cream cheese with 1 cup sugar until smooth
- fold in whipped topping until fully combined
- spread evenly over cooled crust and seal to the edges of the dish to create a barrier
- chill 20 to 30 minutes to firm up.
Strawberry Gelatin Layer
- Dissolve strawberry gelatin in boiling water stirring until fully clear
- cool to room temperature 20 to 30 minutes so it is no longer warm
- stir in strawberries and optional lemon juice
- pour gently over the chilled cream layer
- refrigerate until fully set at least 4 hours before slicing and serving.
Notes
1. Cool the crust completely before adding the cream layer. Spread the cream layer all the way to the edges to prevent gelatin seepage. Let gelatin cool to room temperature before pouring to avoid melting the cream layer. Drain thawed frozen strawberries well to prevent a runny topping. Substitute raspberry gelatin and berries or use gluten free pretzels as needed
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g