Pretzel Dessert Recipe
Pretzel Dessert Recipe photo by Taste of Home
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Pretzel Dessert Recipe

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4.5 40 45
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Save both time and money with a big batch of this sweet and salty, creamy and crunchy treat. Any dessert that is left over is super the next day, too. —Rita Winterberger, Huson, Montana
Featured In: Recipes for Pretzels
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16 servings


  • 2 cups crushed pretzels, divided
  • 3/4 cup sugar
  • 3/4 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 can (21 ounces) cherry pie filling

Nutritional Facts

1 piece: 314 calories, 16g fat (11g saturated fat), 38mg cholesterol, 290mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 2g protein.


  1. In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping.
  3. Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving. Yield: 16 servings.
Originally published as Pretzel Dessert in Taste of Home August/September 2001, p13

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chris28304 User ID: 2137086 265339
Reviewed Apr. 30, 2017

"I made this for a church luncheon and it was a big hit. I noticed that a couple of people stated that they had a problem with the crust sticking to the pan. I did lightly spray the bottom of my dish with butter cooking spray and let the dessert sit out for a few minutes before serving. This eliminated the problem of the crust sticking to the dish."

Chinn4909 User ID: 6680862 245128
Reviewed Mar. 8, 2016 Edited Apr. 5, 2016

"I love this recipe. It's my 'go to' for pot luck functions. The crust sticks because the butter solidifies after it has been refrigerated. You could use parchment or waxed paper to lift the dessert out of the pan it's made in if you'd like. I no longer make this dish in multiple layers. First I put in the pretzels, then the cream cheese mix and add the cherry pie filling on top. No one has noticed; they just want to eat it!! Feel free to add a drop or 2 of almond extract to the cream cheese mixture. It really enhances the flavor."

Ironcast User ID: 8253715 245112
Reviewed Mar. 8, 2016

"Question? I have made this a lot. Its great. Does anyone have trouble with the crust sticking? Hard to get out."

hellie0h User ID: 1980556 244933
Reviewed Mar. 5, 2016

"Very straightforward recipe, no idea why some of the reviewers had questions. I made this with apple pie filling, added some cinnamon and drizzled on some caramel and a small bit of flaked sea salt. Nice refrigerated dessert. For the poster that wanted to put this recipe in a dessert glass, like a parfait, spoon fresh whipped cream , or cool whip in bottom, spoon on dessert and repeat with layers."

KimberlyRL User ID: 4851499 243487
Reviewed Feb. 8, 2016

"Great summer recipe!"

momio User ID: 2526647 229665
Reviewed Jul. 16, 2015

"We thought it was delicious! The only thing I did was less sugar in the pretzel crust because I don't think it needs to be that sweet. I probably put in a big 1/4 cup."

cheffran User ID: 5298640 49164
Reviewed Nov. 13, 2014

"I like your recipes, BUT I like to copy and paste them in word, so I can get two recipes on one page- Your ingredients come out in a mess??? Why is that?"

EllEss User ID: 2708687 88072
Reviewed Jan. 9, 2014

"Something better than zip-lock bags to crush pretzels, crackers, tortilla chips , etc. ForyearsI have been saving the bags from cereal boxes to crush pretzels, crackers, chips, etc. They are made of nylon and I don't remember every having the sharp edges poke through. You can use a rolling pin and get quick results. This pretzel dessert is a winner."

tinafizz User ID: 6809260 124194
Reviewed Jan. 8, 2014

"The picture shows this dessert in dessert glasses. How would you prepare it to look like that?"

douglas1 User ID: 3874712 32871
Reviewed Jan. 8, 2014

"I have always loved this recipe, however we use Cool Whip"

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