Strawberry Pretzel Dessert
Classic strawberry pretzel dessert with a salty sweet pretzel crust, creamy no bake filling, and strawberry gelatin topping
PRINT PINServings 12
INGREDIENTS
Pretzel crust
- 2 cups salted pretzels crushed
- 3 tbsp granulated sugar
- 3/4 cup unsalted butter melted.
Cream cheese layer
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 8 oz whipped topping thawed.
Strawberry layer
- 6 oz strawberry gelatin
- 2 cups boiling water
- 16 oz frozen sliced strawberries partially thawed
- 2 cups fresh strawberries sliced optional.
INSTRUCTIONS
Pretzel crust
- Heat oven to 350 F
- mix crushed pretzels with sugar and melted butter until evenly moistened
- press firmly into a 9x13 inch baking dish
- bake 10 minutes
- cool completely to room temperature.
Cream cheese layer
- Beat cream cheese with sugar until smooth
- fold in whipped topping until fully combined
- spread evenly over cooled crust and seal to the edges to prevent seepage
- chill 30 minutes.
Strawberry layer
- Stir gelatin into boiling water until fully dissolved
- cool 10 to 15 minutes until no longer hot but still liquid
- stir in frozen strawberries and optional fresh strawberries
- spoon over chilled cream layer
- refrigerate until set 3 to 4 hours.
Notes
1. Use full fat cream cheese for best set; seal the cream layer to the pan edges to prevent a runny middle; swap strawberry gelatin for raspberry and use mixed berries; keep whipped topping and cream cheese cool but spreadable; crush pretzels finely for a tighter crust
Nutrition
Calories: 360kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g