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Strawberry Pretzel Dessert

 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.
Nutritional 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.