Strawberry Pretzel Dessert Recipe

This Strawberry Pretzel Dessert Recipe has been around for decades. I’m not even sure where it started. It’s been a favorite in my family and will continue to be a favorite amongst many more to come. With just a few ingredients, you can whip up an amazing dessert idea in no time but you will need time to let this set in the freezer.

This recipe combines the sweetness of the strawberries with the saltiness from the pretzels creating a perfect treat on a hot summer day! You don’t need a special mold pan for this either. We make this in our 9 x 11 and it works perfectly. In fact, the longer the pan the less time it takes to set.

Strawberry Pretzel Dessert Recipe

If you like a sweet and salty treat, this one is a must try!

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Prep Time 35

Cook Time 10

Total Time 45

Course Easy Dessert Recipe

Servings 12

Ingredients

2 cups crushed pretzels
3/4 cup butter melted
3 tablespoons white sugar
1 8 ounce package cream cheese,
softened
1 cup white sugar
1 8 ounce container frozen whipped
topping thawed
2 3 ounce packages strawberry
flavored Jell-O®
2 cups boiling water
2 10 ounce packages frozen
strawberries

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

TIPS:

1. Be sure to use a nifty food processor to to chop those pretzels nice and fine if you don’t like the taste of crunchy pretzels. We have them coarse in the photo below because we like crunchy! I’ve tried to crush the pretzels in a baggie but it doesn’t work as well as the food processor.

2. For easier layering, try to let the layers chill in the freezer before adding the next layer.

3. Be sure to go all the way to the edge of your dish with the cream cheese mixture. This will keep the jello layer from seeping through and making the crust soggy.

Optional: Feel free to add a little vanilla to the cream cheese for extra flavoring. I prefer the vanilla taste and use it in anything I can! You can also use graham crackers for the crust instead of the pretzels too. Or get brave and try the Lorna Doone cookies as the crust. Those are my fav!!!