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

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Need to bring a dish to pass this weekend? This make-ahead layered salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
TOTAL TIME: Prep: 20 min. Bake: 10 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min. + chilling
MAKES: 12-16 servings


  • 2 cups crushed pretzels (about 8 ounces)
  • 3/4 cup butter, melted
  • 3 tablespoons sugar
  • 2 cups whipped topping
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 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

Nutritional Facts

1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein.


  1. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
  2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
  3. 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 squares; serve with whipped topping if desired. Yield: 12-16 servings.

Test Kitchen Tips
  • Punch up the flavor by adding chopped toasted nuts to the crust.
  • Want a crisp crust and fluffy filling? Cool baked crust completely.
  • Nobody likes gelatin that wanders.Using an offset spatula or the back of a spoon, spread cream cheese all the way to the edges so the gelatin stays put.
  • Instead of whipped topping, try fresh whipped cream.
  • Originally published as Strawberry Pretzel Dessert in Reminisce Extra June 1994, p45

    Reviews for Strawberry Pretzel Dessert

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    sday6041 User ID: 8484198 261822
    Reviewed Feb. 26, 2017

    "this is so good, I made it as sugar free as was possible and it turned better than I ever thought. My family is starting to think I went back to school to learn how to cook."

    peachynonni User ID: 4215913 260737
    Reviewed Feb. 3, 2017

    "I made this dessert for my husband and he wasn't that fond of it and called it , "Just okay." Too much trouble for just an okay dessert."

    peachynonni User ID: 4215913 260736
    Reviewed Feb. 3, 2017

    "I made this for my husband. He liked it but didn't think that much of it. He said it was just okay. Too much trouble for an okay dessert"

    Amy User ID: 9048947 260652
    Reviewed Feb. 1, 2017

    "I have made this for over 20 yrs. it's a gotta have at every holiday. I use 2 8 oz packages of cream cheese, that I mix the sugar into with an electric mixer. I then fold in with a spatula 1-1/2 containers of cool whip. Spread all the way to edges. I refrigerate while I make the jello layer. I only use 1 16 oz bag of unsweetened strawberries, no juice. I stir in cutting them into halves or quarters until jello thickens. I then pour over the cream cheese layer and refrigerate. A family favorite that with these tips, I hope you enjoy a more consistent result."

    Nancy5252 User ID: 7193424 256929
    Reviewed Nov. 18, 2016 Edited Dec. 1, 2016

    "Been making this for years! Everyone loves it. A friend at work made it with raspberry jello and used the frozen mixed berries. That is my new favorite!"

    hughesbambi User ID: 2603719 254799
    Reviewed Sep. 29, 2016

    "This is a really good recipe. I made it exactly as given with the addition of one teaspoon of vanilla to the cream cheese layer. I might use two teaspoons next time. I used an 11" x 8.5" pan because my 9 x 13 inch pan had something in it. Everything fit but the gelatin layer, had enough extra for four ramekins of strawberry Jell-O. Changes I would make next time: add a full cup of butter to the pretzels, add a teaspoon of unflavored gelatin to the Jell-O to make it firmer (I was worried it might melt in transit), it didn't. The ladies at church told me I could bring this again, anytime!"

    dunnk46 User ID: 4718129 253448
    Reviewed Aug. 31, 2016

    "Great dessert"

    ladyraine User ID: 2109005 253322
    Reviewed Aug. 29, 2016

    "We use this for a senior party we have each month. They love it!"

    LindaS_WI User ID: 7202558 252763
    Reviewed Aug. 16, 2016

    "I've been making this for about 10 years now and it's always been a winner. I think the people that are saying the cream layer is too thin are beating the mixture too much. I just fold my ingredients together and it stays nice and fluffy and is plenty to cover a 13x9 pan. I've also had an issue with the jello mixture leaking through to the pretzel layer but I know each time it happened, I didn't make sure the cream layer went all the way to the edges. That is important. But if it does leak through, it's still pretty darn tasty."

    TARHEEL304 User ID: 5108462 250068
    Reviewed Jul. 4, 2016

    "This is a delicious dessert! Made recipe as is and the jello strawberry layer did not set and was soupy. It was suggested next time, to layer fresh sliced strawberries on top of cool whip layer and then once the jello mix has sighty set to carefully pour over strawberries. If you make the recipe "as is" I would suggest using a packet or two of the Knox gelatin or draining some of the syrup from the strawberries. No one complained about the taste or it being soupy so it was a win regardless. Next time I'll read the other reviews before jumping in"

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