- 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
- 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.
- 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 squares; serve with whipped topping if desired. Yield: 12-16 servings.
Reviews for Strawberry Pretzel Dessert
"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."
"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"
"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."
"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!"
"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!"
"We use this for a senior party we have each month. They love it!"
"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."
"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"