Strawberry Pretzel Dessert
Prep Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 9x13 inch pan
Serves: 12-15
Difficulty: Intermediate
Storage: 3-4 days refrigerated
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Cooling rack
- Plastic wrap
Ingredients
- Pretzel Crust:
- 2 cups pretzels crushed
- 3/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
- Cream Cheese Layer:
- 8 oz cream cheese softened
- 1 cup granulated sugar
- 1 8 oz container Cool Whip
- Strawberry Layer:
- 2 3 oz packages strawberry gelatin
- 2 cups boiling water
- 2 cups fresh strawberries sliced
- 1 cup cold water
Instructions
- Preheat oven to 350°F.
- Crush pretzels into fine crumbs. Mix with melted butter and sugar.
- Press pretzel mixture into 9x13 inch baking dish.
- Bake crust for 10 minutes. Cool completely.
- Beat cream cheese and sugar until smooth.
- Fold in Cool Whip until well combined.
- Spread cream cheese mixture over cooled pretzel crust.
- Refrigerate for 1 hour to set.
- Dissolve strawberry gelatin in boiling water.
- Add cold water and stir.
- Arrange sliced strawberries over cream cheese layer.
- Carefully pour gelatin over strawberries.
- Refrigerate for 2 hours or until gelatin is fully set.
Notes
Use salted pretzels for enhanced flavor contrast
Ensure pretzel crust is completely cool before adding cream cheese layer
Cream cheese must be at room temperature for smooth mixing
Can substitute sugar-free gelatin for lower sugar version
Fresh strawberries work best, but frozen can be used
Do not use fresh pineapple, as it prevents gelatin from setting
Can be made a day in advance
Serve chilled
Store covered in refrigerator
Freezes well for up to 1 month
Variations: Use raspberry gelatin
Add almond extract to cream cheese layer
Top with additional whipped cream Best served within 2-3 days of preparation
Ensure pretzel crust is completely cool before adding cream cheese layer
Cream cheese must be at room temperature for smooth mixing
Can substitute sugar-free gelatin for lower sugar version
Fresh strawberries work best, but frozen can be used
Do not use fresh pineapple, as it prevents gelatin from setting
Can be made a day in advance
Serve chilled
Store covered in refrigerator
Freezes well for up to 1 month
Variations: Use raspberry gelatin
Add almond extract to cream cheese layer
Top with additional whipped cream Best served within 2-3 days of preparation