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Strawberry Pretzel Dessert Jars

Need to bring a dish to pass this weekend? These make-ahead dessert jars will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
  • Total Time
    Prep: 30 min. Bake: 10 min. + chilling
  • Makes
    32 servings


  • 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


  • Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces.
  • For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled.
  • For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.
Nutrition Facts
1 jar: 172 calories, 8g fat (5g saturated fat), 19mg cholesterol, 151mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 2g protein.
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  • Estella
    Jun 30, 2020

    I made this for a family bbq and it is incredible! It’s also a really flexible recipe: instead of sweetened frozen strawberries I used fresh, sliced strawberries that I sprinkled liberally with sugar, and I used powdered sugar instead of regular sugar in the cream cheese mixture (I didn’t measure - just added it to taste). I also followed a previous poster’s advice and layered this in a 9x13 baking dish to save myself the busywork and dishes. It was a huge hit with kids and adults alike! Now I know what I’ll be bringing to future potlucks. Thanks for the great recipe!

  • coco49
    Jun 26, 2020

    In place of the pretzel crust I have used graham cracker crumbs or Oreo crumb mixture. Kelly; in the directions it's mentioned that 4 oz jars where used. Easier to layer the filling by using the wide mouth jars. I like doing the individual 4 oz. jars. I have also switched out the pkgs, of frozen berries for the canned pie filling. I haven't done so, but I'm sure you could also layer this in a nice glass bowl or glass cake pan if you wanted. to. For a bit of extra flavor, I have added almond extract to the whipped topping / cream cheese mixture.

  • sdlvqp'
    Jun 5, 2020


  • Carol
    May 18, 2020

    Tried the recipe as printed, then did a change to raspberries and french vanilla pudding. We liked that better.

  • Therese
    May 17, 2020

    No comment left