Contest-Winning Strawberry Pretzel Dessert Recipe

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Contest-Winning Strawberry Pretzel Dessert Recipe
Contest-Winning Strawberry Pretzel Dessert Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Strawberry Pretzel Dessert Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + chilling

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 powder
  • 1/2 cup boiling water
  • 1 cup sliced fresh strawberries

Directions

In a large bowl, combine pretzels and butter. Press onto the bottom of two 10-oz. greased custard cups. Bake at 375° for 6-8 minutes or until set. 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 for at least 3 hours. Yield: 2 servings.
Originally published as Strawberry Pretzel Dessert in Taste of Home February/March 2004, p31

Nutritional Facts

1 each: 516 calories, 27g fat (18g saturated fat), 62mg cholesterol, 458mg sodium, 64g carbohydrate (47g sugars, 2g fiber), 6g protein.

  • 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 powder
  • 1/2 cup boiling water
  • 1 cup sliced fresh strawberries
  1. In a large bowl, combine pretzels and butter. Press onto the bottom of two 10-oz. greased custard cups. Bake at 375° for 6-8 minutes or until set. Cool on a wire rack.
  2. In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes.
  3. 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 for at least 3 hours. Yield: 2 servings.
Originally published as Strawberry Pretzel Dessert in Taste of Home February/March 2004, p31

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Reviews forContest-Winning Strawberry Pretzel Dessert

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MY REVIEW
PegasusDeb User ID: 5828306 135083
Reviewed 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! :-)"

MY REVIEW
nanwhar User ID: 1487874 135077
Reviewed May. 23, 2013

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

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