Pretzel Dessert
Test Kitchen Favorites 2004
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This is one of my mom's favorite desserts. The salty crust tastes so good with the sweet cream cheese filling. —Erin Frakes
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 2 tablespoons sugar
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- TOPPING:
- 1 package (6 ounces) strawberry gelatin
- 2 cups boiling water
- 1/2 cup cold water
Directions:
In a large bowl, combine the pretzels, butter and sugar. Press into the bottom of an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool completely.
In a large mixing bowl, beat cream cheese and sugar until smooth. Stir in whipped topping. Spread over pretzel crust. Cover and refrigerate until chilled.
For topping, in a small bowl, dissolve gelatin in boiling water. Add cold water; chill until partially set. Carefully pour over filling. Cover and refrigerate for 4-6 hours or until firm. Cut into squares. Yield: 12-16 servings.