Strawberry Pretzel Dessert

5 from 1 rating

Strawberry Pretzel Dessert

A sweet-and-salty layered dessert with a baked pretzel crust, cream cheese filling, and fresh strawberries in strawberry gelatin.

Course Dessert

Cuisine American

Keyword strawberry pretzel dessert, strawberry pretzel salad

Prep Time 20

Cook Time 10

Cooling and Chilling 5 30

Total Time 6

Servings servings

Calories 299kcal

Author Sarah Kozowski

Equipment

1 9 x 13 baking dish

Ingredients

Crust

2 cups crushed pretzels
3/4 cup butter melted
3 tablespoons granulated sugar

Cream Cheese Filling

8 ounce cream cheese softened
8 ounce frozen whipped topping thawed
1 cup granulated sugar

Strawberry Topping

6 ounce regular strawberry-flavored gelatin, such as Jell-O one 6-ounce box or two 3-ounce boxes; not pudding mix
2 cups boiling water
10 ounce fresh strawberries hulled and sliced

Instructions

Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
Stir the strawberry gelatin into 2 cups boiling water until completely dissolved. Set aside to cool to room temperature. Do not add extra cold water.
Combine the crushed pretzels, melted butter, and 3 tablespoons sugar. Press evenly into the prepared pan. Bake for 10 minutes, then let the crust cool completely.
Beat the softened cream cheese and 1 cup sugar until smooth. Gently fold in the thawed whipped topping until evenly combined.
Spread the filling over the completely cooled crust, reaching every side and corner to seal the crust underneath. Refrigerate for 30 minutes.
When the gelatin has cooled to room temperature, stir in the sliced strawberries. Refrigerate, checking frequently, until slightly thickened but still able to flow off a spoon. Do not let it set completely in the bowl.
Gently spoon the strawberry mixture over the chilled cream cheese layer and distribute evenly.
Refrigerate for at least 4 hours, and until the topping is fully set across the center. You can refrigerate overnight. Keep refrigerated until serving.

Notes

Timing is approximate: allow about 6 hours from start to serving, including cooling the crust and gelatin, chilling the cream layer, and at least 4 hours of final refrigeration. Cooling times vary; use the texture cues in the instructions.

Use the regular gelatin amount listed. Sugar-free gelatin is not interchangeable ounce for ounce.

For the best crust texture, serve within 24 hours. Cover and refrigerate leftovers for up to 3 days. Freezing is not recommended.

Use fresh strawberries and thawed frozen whipped topping as specified; direct substitutions have not been verified for this version.

Nutrition