- 2 cups crushed pretzels (about 8 ounces)
- 3/4 cup butter, melted
- 3 tablespoons sugar
- 2 cups whipped topping
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 2 packages (3 ounces each) strawberry gelatin
- 2 cups boiling water
- 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
- Additional whipped topping and pretzels, optional
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-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 squares; serve with whipped topping if desired. Yield: 16 servings.
Reviews forStrawberry Pretzel Dessert
"This classic long ago recipe is very good. However it needs tweaking to avoid the issues some people had. Substitute a 16 oz container of FRESH Strawberries ( just slice) for the frozen in syrup. This recipe has plenty of sugar and does not need more : BUT if you like you can sprinkle the berries with a 1/2 t. of sugar before starting to make this dessert. Let them macerate or "draw" for 20 to 30 minutes. Then use the juice drained off for some of the liquid. To cut down on the sugar, You certainly can sub 1 or both of the jello containers for the sugar free type. It turns out the same. Pay attention to the test kitchen tips given. Spread the cream cheese mixture ALL THE WAY TO THE EDGES, so the jello does not seep down to he crust and chill till REALLY COLD. Do not rush that step ! I also like the tip for adding in some finely chopped walnuts or pecans to the crust mixture. Be sure the partially set jello and fresh berries is not runny when you spread it over the crust. I spoon the jello/ berry mixture over the cream cheese later to evenly distribute, then spread evenly as needed. 1/3 less fat cream cheese could be substitutedIF you like....but not the fat free cream cheese . As for questions about real whipped cream, I find that cool whip works best in the initial prep. And then you could use real or canned whipped cream for the garnish. To make it even more fancy you can grated a little dark chocolate over the whipped cream garniche .( Use a micro plane to grate the chocolate) I garnish with a ?? instead of the pretzel in the picture."
"I made this desert along time ago and I had forgotten how exactly to make it. So glad you posted this now i can start making it again"
"it turned out really good!! i drained the strawberries and used the juice in place of the water, it didnt quite reach 2 cups so i topped it off with water an it set in no time"
"I can't find frozen strawberries that are sweetened anymore. How much sugar needs to be added to the unsweetened strawberries & should they set awhile to bring out the juice?"
"My kids and I loved this! Husband doesn't eat sweets so more for us! Winner. I saw some of the comments about the jello being too runny- I used fresh strawberries macerated in sugar. I poured them into the jello and let the jello strawberry mixture set for over an hour in the fridge - I then poured it over the cream cheese mixture. It was still pretty runny but set up really nice in the fridge."
"I remembered making a similar recipe years ago that was delicious, but this wasn't it! The gelatin layer wouldn't set, it was just too watery. Probably because of the syrup on the frozen, sweetened strawberries. The pretzel crust was not crunchy and was total mush on day 2. I was careful not to make any deviation from the recipe, and even made it a second time, which did not turn out any better. I made this to take to a ladies tea at church, and was quite disappointed."
"I made this, and while it was very tasty, I didn't care for the pretzel crust. I will make this again, but will use a graham cracker crust."
"i'm pretty disappointed with this recipe. i've made this in the past and it always turned out great. this recipe changed things up a bit from what i'm used to and i figured it would be interesting to try something new. the strawberries in syrup was a bad choice. mixing them with the jello just made it way too watery. i was supposed to bring it to work today for a potluck, but instead it's still sitting in my fridge because the jello layer is still soup. next time, either do regular frozen berries or fresh. skip the syrup. also, i agree with some reviewers that the cream cheese layer is too thin. definitely browse around to find other variations of this recipe before moving forward. this one is way closer to how this recipe should be made: http://allrecipes.com/recipe/16080/judys-strawberry-pretzel-salad/"
"I make this sugar free and you cant tell....Its amazing, been doing this for YEARS. Its always requested and never gets tiring!"
"I have made this recipe for over 30 years and has always been a family and friend favorite. Years ago I changed to 1/2 strawberry and 1/2 raspberry gelatin and fruit and I got even better raves"