Pretzel Dessert Recipe
- 2 cups crushed pretzels, divided
- 3/4 cup sugar
- 3/4 cup butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners' sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 can (21 ounces) cherry pie filling
- 1. In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish.
- 2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping.
- 3. Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving. Yield: 16 servings.
1 piece: 314 calories, 16g fat (11g saturated fat), 38mg cholesterol, 290mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 2g protein.
Reviews for Pretzel Dessert
"I made this for a church luncheon and it was a big hit. I noticed that a couple of people stated that they had a problem with the crust sticking to the pan. I did lightly spray the bottom of my dish with butter cooking spray and let the dessert sit out for a few minutes before serving. This eliminated the problem of the crust sticking to the dish."
"I love this recipe. It's my 'go to' for pot luck functions. The crust sticks because the butter solidifies after it has been refrigerated. You could use parchment or waxed paper to lift the dessert out of the pan it's made in if you'd like. I no longer make this dish in multiple layers. First I put in the pretzels, then the cream cheese mix and add the cherry pie filling on top. No one has noticed; they just want to eat it!! Feel free to add a drop or 2 of almond extract to the cream cheese mixture. It really enhances the flavor."
"Question? I have made this a lot. Its great. Does anyone have trouble with the crust sticking? Hard to get out."
"Very straightforward recipe, no idea why some of the reviewers had questions. I made this with apple pie filling, added some cinnamon and drizzled on some caramel and a small bit of flaked sea salt. Nice refrigerated dessert. For the poster that wanted to put this recipe in a dessert glass, like a parfait, spoon fresh whipped cream , or cool whip in bottom, spoon on dessert and repeat with layers."
"Great summer recipe!"
"We thought it was delicious! The only thing I did was less sugar in the pretzel crust because I don't think it needs to be that sweet. I probably put in a big 1/4 cup."
"I like your recipes, BUT I like to copy and paste them in word, so I can get two recipes on one page- Your ingredients come out in a mess??? Why is that?"
"Something better than zip-lock bags to crush pretzels, crackers, tortilla chips , etc. ForyearsI have been saving the bags from cereal boxes to crush pretzels, crackers, chips, etc. They are made of nylon and I don't remember every having the sharp edges poke through. You can use a rolling pin and get quick results. This pretzel dessert is a winner."
"I have always loved this recipe, however we use Cool Whip"
"We used strawberry pie filling since that was what we had on hand and made it in a trifle bowl...delicious!!! Brought it to a church picnic and every last bit of it was gone! Definitely a keeper!!!"
"@sue311- the easiest way to crush the pretzels is to put them in a zip-lock bag and wack them with a wine bottle. (After a couple glasses of wine, this is kinda fun.) I wasn't sure about the cubed butter, as one other person said- so I got the butter while cold and cut it up in very small bits; by the time it was all mixed up it had softened and mixed in quite well, and the pressing into the pan finished it nicely- no lumps of butter to bite into. This was delicious made as written, and we will be having it often."
"I MADE IT WITH WHIPPED CREAM INSTEAD OF THE WHIPPED TOPPING (1-1/2 CUPS CREAM MEASURED BEFORE BEATING) AND ADDED SOME EXTRA WHITE SUGAR (1/2 CUP). IT WAS A SUCCESS!!!! WILL DO IT AGAIN AND AGAIN!!!"
"This was a huge hit!!! Very yummy!"
"I am making for first time. Do you melt butter for crust? Does it stay crunchy? Do you bake the crust? I don't think I would like to eat a cube of butter. Please help as I am making for a baby shower on Saturday!"
"Great dessert. Use pretzels without salt and you'll get a great crust."
"This was great, will make again. I melted the butter for the crust, so I'm not sure if it is supposed to have a crunchy crust or not, but it is really good. Especially liked that my son will eat this, since he doesn't like chocolate!"
"My family loved this, we will be making it again very soon!"
"took it to a meeting and it was gone in no time. thanks for recipe"
"This sounds soooo delicioius but makes morethan I would want. Has anyone frozen theamount leftover? If so is it as good whendefrosted? Thanks for the reply"
"If I were to use Cool Whip, a regular sized tub, would this take place of 2 envelopes Whipped topping and milk along with vanilla? This sounds so great and really want to make this for this weekend but I always use the low fat Kool Whip. Thanks!"
"Has anyone tried this using Cool Whip instead of Dream Whip? If so what are the proportions?Thanks. Barbara"
"I put my crackers, nuts and cookies (pretzels work too) in a sealable sandwich or quart bag. I can crush them to my desired amount and then all I have to do is throw away the bag or if there are leftovers seal them up and store them"
"The easiest way to crush pretzels is to put them in the blender or food processor. No mess, although you have to clean the appliance. I used my blender to finely chop pecans for Christmas cookies this year & everyone was very pleased with the results."
"I too have been enjoying this recipe for many years. It is really good with peaches & peach jello and also blueberries with strawberry or raspberry jello in place of the pie filling. Does anyone have a good way to way to crush the pretzels? I end up with them all over the place!"
"This brought back memoriies of a desert a neighbor made. Any one with specific health problems can benefit from the alternatives given the rest can enjoy. Remember moderation in all things including moderation - any expert in nutrition will tell you a little splurge is good now and then."
"If you must watch your salt intake, but love the crunch of pretzels, use no-salt pretzels, that's what I do, and my grandson, who is very picky eater, loves the no-salt pretzels. Great recipe!"
"I'm not bragging, just admitting that I am a salt addict. This is not too salty and I do not limit my carbs. I eat everything in moderation. Please don't criticize this normal dessert. It is very tasty and guiltless for normal people. I'm 64, I know these things."
" Can't wait till the Grandchildren visit so we can make this together."
"i make this with graham crackers--cut down on the salt, which I need to watch-- but this was yummy. "
"I have been making a similar recipe with a graham cracker crust for years and it is always a hit. I can't wait to try this with the pretzel crust. I think everyone knows that this has carbs in it and sometimes it's alright to eat them as long as you don't eat the entire dessert yourself."
"This is very good and a treat! Certainly not to eat everyday!"
"I've always made a version of this w/strawberries and strawberry jello. Can't wait to try this version. A few carbs now and then are good !"
"I love the pretzel and cherry combination. I used Cool Whip in place if the topping mix. The next time I make it, I will cut the sugar to 6 tablespoons, the confectioners sugar to 1/2-cup and use 2 cans of cherry pie filling. I don't like things very sweet which is why I will cut the sugar."
"My Grandmother made this for me Christmas 2000, I have made it for my Family every year. When she passed I Received Her Copy of 2002 Taste of home, Annual Recipe book! That Book is my Cooking Bible, An being an Army Wife of 10years,I have cooked almost every thing out of it, an never once, have i had an unhappy camper!! :)"