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Contest-Winning Strawberry Pretzel Dessert

I love the sweet-salty flavor of this pretty layered dessert. Sliced strawberries and gelatin top a smooth cream cheese filling and crispy pretzel crust. I think it's best when eaten within a day of being made. -Wendy Weaver Leetonia, Ohio
Contest-Winning Strawberry Pretzel Dessert
Contest-Winning Strawberry Pretzel Dessert Recipe photo by Taste of Home
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Recommended
30 Small-Batch Strawberry Desserts
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  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings

Ingredients

  • 1/3 cup crushed pretzels
  • 2 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • 1/4 cup sugar
  • 3/4 cup whipped topping
  • 2 tablespoons plus 1-1/2 teaspoons strawberry gelatin
  • 1/2 cup boiling water
  • 1 cup sliced fresh strawberries
  • Optional: Whipped topping and pretzel twists

Directions

  • Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack.
  • In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes.
  • Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.
Nutrition Facts
1 each: 516 calories, 27g fat (18g saturated fat), 62mg cholesterol, 458mg sodium, 64g carbohydrate (47g sugars, 2g fiber), 6g protein.

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Reviews

Click stars to rate
Average Rating:
  • PegasusDeb
    Jan 11, 2014

    Love Love Love this recipe! I am so excited to find a smaller version! I make the 9x13 pan & could easily eat it all! LOL This will be way better for my waistline! :-)

  • nanwhar
    May 23, 2013

    THS IS MY GRANDSONS FAVORITE DESSERT, I MAKE THIS ONCE A MONTH, EVERYONE LOVES IT.

  • levithecat
    Jan 9, 2013

    No comment left

  • Duchess502
    May 9, 2007

    No comment left

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