Strawberry Pretzel Dessert Recipe
- 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
- 1. 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.
- 2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
- 3. 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.
Test Kitchen Tips
1 piece: 295 calories, 15g fat (10g saturated fat), 39mg cholesterol, 305mg sodium, 38g carbohydrate (27g sugars, 1g fiber), 3g protein.
Reviews for Strawberry Pretzel Dessert
"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"
"this is so good, I made it as sugar free as was possible and it turned better than I ever thought. My family is starting to think I went back to school to learn how to cook."
"I made this for my husband. He liked it but didn't think that much of it. He said it was just okay. Too much trouble for an okay dessert"
"I have made this for over 20 yrs. it's a gotta have at every holiday. I use 2 8 oz packages of cream cheese, that I mix the sugar into with an electric mixer. I then fold in with a spatula 1-1/2 containers of cool whip. Spread all the way to edges. I refrigerate while I make the jello layer. I only use 1 16 oz bag of unsweetened strawberries, no juice. I stir in cutting them into halves or quarters until jello thickens. I then pour over the cream cheese layer and refrigerate. A family favorite that with these tips, I hope you enjoy a more consistent result."
"Been making this for years! Everyone loves it. A friend at work made it with raspberry jello and used the frozen mixed berries. That is my new favorite!"
"This is a really good recipe. I made it exactly as given with the addition of one teaspoon of vanilla to the cream cheese layer. I might use two teaspoons next time. I used an 11" x 8.5" pan because my 9 x 13 inch pan had something in it. Everything fit but the gelatin layer, had enough extra for four ramekins of strawberry Jell-O. Changes I would make next time: add a full cup of butter to the pretzels, add a teaspoon of unflavored gelatin to the Jell-O to make it firmer (I was worried it might melt in transit), it didn't. The ladies at church told me I could bring this again, anytime!"
"We use this for a senior party we have each month. They love it!"
"I've been making this for about 10 years now and it's always been a winner. I think the people that are saying the cream layer is too thin are beating the mixture too much. I just fold my ingredients together and it stays nice and fluffy and is plenty to cover a 13x9 pan. I've also had an issue with the jello mixture leaking through to the pretzel layer but I know each time it happened, I didn't make sure the cream layer went all the way to the edges. That is important. But if it does leak through, it's still pretty darn tasty."
"This is a delicious dessert! Made recipe as is and the jello strawberry layer did not set and was soupy. It was suggested next time, to layer fresh sliced strawberries on top of cool whip layer and then once the jello mix has sighty set to carefully pour over strawberries. If you make the recipe "as is" I would suggest using a packet or two of the Knox gelatin or draining some of the syrup from the strawberries. No one complained about the taste or it being soupy so it was a win regardless. Next time I'll read the other reviews before jumping in"
"This is definitely a make again! My family and I loved it. Made exactly as directed and turned out perfect. Everyone was disappointed when it was gone."
"I've enjoyed this dessert before, and wanted to try to make it myself. I think the numbers here are a bit off. As recommended in the comments, I used a larger dish. There is a problem with the amount of pretzels used. The cream cheese layer is delicious and super sweet and very, very thin (and would be just very thin in the smaller pan.) It would also make a good dip for fresh berries. Speaking of berries, 32 ounces of frozen strawberries??? I think that might be a mistake too. I'm not pleased with this outcome, and hope I have time to shop and redo it before the picnic tomorrow."
"Favorite in our householdI use the 11x7"
"I have made this recipe for over 25 years. I make it upside down. I was tired of soggy pretzels on the bottom if the Cool Whip layer was not sealed precisely. I also liked to take this to school pot lucks in a disposable pan (the sides of the aluminum pan are never smooth) .I put the jello/strawberry combo in the bottom of the pan and let that set up firm. Then I spread the Cool Whip layer. I put the pretzels on right before serving to ensure they stay crunchy. If you want, you can leave the pretzels on the side in case someone does not like pretzels."
"This is a family favorite. I find the saltiest pretzels to use because the sweet/salty is such a great combination."
"One of my favorite dishes that I feel is always good. I took the suggestions of using a smaller dish and put it in 11 x 9 dish (one reason, was because I used my bigger dishes for other things). It was full! I ended up spilling the jello on the way to the fridge (partly because I don't think it was set enough before hand). I used fresh strawberries instead of frozen. I suggest making sure you leave ample time between steps so layers have time to set."
"I make this recipe out of a local recipe book that uses raspberries instead of strawberries. I'm hungry for strawberries so gonna use them instead (making this for our family lunch tomorrow). I always double the pretzels because that's the best part. But I don't double the butter. This recipe is AWESOME!"
"Best desert ever! I used fresh strawberries and it tasted amazing. Ever time I make it it's gone in minutes. It's always a request for any gathering I go to."
"This dish is a tradition for every one of our family gatherings. It is one of the most requested dishes. We don't wait for dessert; we serve it as a part of the meal! The combination of sweet and salty is perfect."
"I would use an 11 x 7 dish for this recipe - and I cut the Pretzels to about 1 1/2 cups -- otherwise it's too much crunch."
"Great recipe and taste great. Love the salty and sweet. The only reason why I gave 3 stars was trying to cut through the sliced strawberries was a problem. Maybe next time I'll cut the berries in slivers. Will try again."
"If you do not thaw the berries, it helps the gelatin set up better and it won't be runny. My family prefers this made with raspberries. I add some fresh berries along with the frozen and also use unsweetened berries. Doing it this way, we never have a runny gelatin problem or have the dessert separate."
"I love this recipe. I have been making it for years. The only thing I do different is I add a can of drained crushed pineapple to the cream cheese layer. So yummy!!!!!"
"This recipe was very delicious except....the jello ran down the sides of the filling and sogitized (made soggy) the pretzel crust. I think next time, I'll skip the gelatin and use a cooked concoction of berries and cornstarch. And yes, the 9x13 dish is too large in my opinion."
"I make this several times a year and love it. I always make this when I go to pot-luck dinners. Unfortunately for me I take home an empty pan; no left overs.I have one problem with it. Whenever I make it, and I follow the directions exactly, the jello always slides off the filling on people's plates. What can I do so it stays together on someone's plate? It doesn't bother me but it has bothered those around me."
"We have made this for years. Love it with raspberry gelatin and tangy raspberries as well."
"Love the salty and sweet together."
"The recipe list would probably be better suited for a 9x9 pan. With the ingredients on this list, I got a very thin filling layer that took work to spread without pulling up the pretzels after they were baked."
"The whole house loved it. Two even picked it for next birthday cake"
"my husband just loves this.... i even tried it with blueberries and raspberries... yummy"
"love it, been looking for this one for a long time. Tasted it several years ago at a gathering, but didn't know what it was called. Thanks for posting it!"
"The sweetness of the cream cheese mixture and strawberries is a nice contrast to the saltiness and crunch of the pretzels. I've made this recipe as a side dish, snack, and dessert!"
"This is a great recipe, been making it for years. I switch off by using raspberries in place of the strawberries. Equally as good either way. Of course change the jello to raspberry as well."
"Really love the taste! I used sugar free jello, Stevia as sugar substitute, fresh sliced strawberries, and low fat dairy. My only complaint was that the pretzel crust was so crumbly. I did put pretzels in the blender. Any suggestions how to get a more compact crust that sticks together?"
"Summertime at its best! My elderly neighbor I grew up beside gave me this recipe years ago. The only thing I do differently is use fresh strawberries. YUM!"
"A family favorite. Made it for Christmas and hoped for left overs.......there were none!! Good any time of year for any occasion."
"Very Good :o)Perfect combo of sweet & saltyI would reccomend putting the pretzels in a blender or food processor and "pulsing" them a few times it is quicker and easier than putting them in a bag and pounding them ! Also I used fresh strawberries ... YUM"
"Perfect combo of sweet & salty ...so good :o)I used fresh strawberries instead of frozen."
"This is one of our favorite recipes. I always make it for Easter and this year my 6 year granddaughter went crazy for it! Love it everyone should try it !"
"It was soooo good!! The differant flavors hitting my taste buds, was awesome. Love it!!"
"My grandmother gave me this recipe about 35 years ago, only she named it "Pretzel salad", why? I don't know. I like the name of this recipe. The only difference in recipes is I use powder sugar where your's calls out sugar. I love, love, love this recipe. It's usually at the holidays that I make it. But you can make it every week if you want, it's that good."
"I use dole frozen sliced strawberries, without the syrup..still tastes amazing! I make this for EVERYTHING!"
"Sooo good! Perfect blend of flavors! Everyone loves it! Make sure to crush pretzels very well."
"This is a family favorite!"
"Great recipe, it was a hit at our Easter party."
"So good and very easy to make!"