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Strawberry Pretzel Dessert

A salty pretzel crust nicely contrasts cream cheese and gelatin layers.—Aldene Belch, Flint, Michigan

12-16 ServingsPrep: 20 min. Bake: 10 min. + chilling

Ingredients

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Additional whipped topping, optional

Directions

In a bowl, combine the pretzels, butter and sugar. Press into an
ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10
minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and
sugar until smooth. Spread over pretzel crust. Refrigerate until
chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir
in strawberries with syrup; chill until partially set. Carefully
spoon over filling. Chill for 4-6 hours or until firm. Cut into

2 of 2

Strawberry Pretzel Dessert (continued)

Directions (continued)

squares; serve with whipped topping if desired. Yield: 12-16
servings.

Nutrition Facts: 1 serving (1 piece) equals 295 calories, 15 g fat (10 g saturated fat), 39 mg cholesterol, 305 mg sodium, 38 g carbohydrate, 1 g fiber, 3 g protein.