- 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 forStrawberry Pretzel Dessert
"My kids and I loved this! Husband doesn't eat sweets so more for us! Winner. I saw some of the comments about the jello being too runny- I used fresh strawberries macerated in sugar. I poured them into the jello and let the jello strawberry mixture set for over an hour in the fridge - I then poured it over the cream cheese mixture. It was still pretty runny but set up really nice in the fridge."
"I remembered making a similar recipe years ago that was delicious, but this wasn't it! The gelatin layer wouldn't set, it was just too watery. Probably because of the syrup on the frozen, sweetened strawberries. The pretzel crust was not crunchy and was total mush on day 2. I was careful not to make any deviation from the recipe, and even made it a second time, which did not turn out any better. I made this to take to a ladies tea at church, and was quite disappointed."
"I made this, and while it was very tasty, I didn't care for the pretzel crust. I will make this again, but will use a graham cracker crust."
"i'm pretty disappointed with this recipe. i've made this in the past and it always turned out great. this recipe changed things up a bit from what i'm used to and i figured it would be interesting to try something new. the strawberries in syrup was a bad choice. mixing them with the jello just made it way too watery. i was supposed to bring it to work today for a potluck, but instead it's still sitting in my fridge because the jello layer is still soup. next time, either do regular frozen berries or fresh. skip the syrup. also, i agree with some reviewers that the cream cheese layer is too thin. definitely browse around to find other variations of this recipe before moving forward. this one is way closer to how this recipe should be made: http://allrecipes.com/recipe/16080/judys-strawberry-pretzel-salad/"
"I make this sugar free and you cant tell....Its amazing, been doing this for YEARS. Its always requested and never gets tiring!"
"I have made this recipe for over 30 years and has always been a family and friend favorite. Years ago I changed to 1/2 strawberry and 1/2 raspberry gelatin and fruit and I got even better raves"
"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."