Strawberry Pretzel Dessert

5 from 1 vote

You'll love the contrasting textures of this strawberry pretzel dessert! A sweet, crunchy crust, a creamy center, and a strawberry jello topping. This easy summer dessert is always a hit no matter the occasion!

Prep Time 50

Cook Time 10

Set Time 2

Total Time 3

Servings servings

Author Melissa Williams

Ingredients

6 ounces strawberry gelatin
2 cups boiling water
2 cups pretzels crushed
½ cup unsalted butter
1 ¼ cup granulated white sugar divided
8 ounces cream cheese
8 ounces whipped topping thawed (Cool Whip)
¾ pound fresh strawberries sliced

Instructions

Preheat oven to 350°F and set out a 9x13 glass baking dish.
In a large mixing bowl, stir together the packet of strawberry jello with 2 cups of boiling water until dissolved. Set aside to cool to room temperature.
6 ounces strawberry gelatin, 2 cups boiling water
In a large zip top bag, crush the pretzels using a rolling pin.
2 cups pretzels
In a small saucepan, melt the stick of butter. Once melted, stir in 1/4 cup sugar. Pour the crushed pretzels into the saucepan and mix together.
½ cup unsalted butter, 1 1/4 cup granulated white sugar
Press the pretzel mixture evenly into the bottom of the baking dish and bake for 10 minutes. Remove and allow to come to room temp.
While the pretzel crust is cooling, add the cream cheese and 1 cup of sugar to a large bowl. Using a hand mixer, mix on low until fully combined.
8 ounces cream cheese, 1 1/4 cup granulated white sugar
Use a spatula to fold in the thawed whipped topping.
8 ounces whipped topping
Spread the cream cheese mixture over the cooled pretzel crust going all the way to the edges to create a seal. Refrigerate for 30 minutes.
While that portion is cooling, slice up the strawberries. You'll need ½-¾ pound.
¾ pound fresh strawberries
Once cooled, evenly arrange the sliced strawberries on top of the cream cheese layer.
Pour the cooled gelatin mixture over the strawberries and refrigerate until it is set, approximately 2 hours.
Slice & enjoy!

Notes

Alternatively, 12 ounces of frozen strawberries can also be used. Thaw them in the fridge before using.
To switch it up, try fresh (or frozen) raspberries with raspberry jello.
Store leftovers covered in the fridge for up to 3 days. The crust tends to get soggy so it is best enjoyed within 1-2 days.

Nutrition