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Contest-Winning Strawberry Pretzel Dessert

TOTAL TIME: Prep: 15 min. + chilling YIELD: 2 servings.
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

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

  • 1. 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.
  • 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 at least 3 hours. If desired, top with whipped topping and pretzel twists.

Nutrition Facts

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

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