Fresh Strawberry Pretzel Dessert (Print Version)
# Ingredients:
→ Base Layer
01 -
2 cups of finely crumbled pretzels (about 8 oz)
02 -
3 tablespoons of granulated sugar
03 -
3/4 cup butter, melted into liquid
→ Creamy Filling
04 -
1 cup of sugar
05 -
2 cups of whipped topping, like a cool whip
06 -
8 oz cream cheese, softened to room temperature
→ Strawberry Topping
07 -
Two small packets (3 oz each) of strawberry-flavored gelatin
08 -
Two cups of hot water, just boiled
09 -
Two bags (16 oz each) of thawed, sweetened frozen strawberries, sliced
→ Optional Garnish
10 -
Some crushed pretzels for sprinkling on top
11 -
Extra whipped topping, if you want to make it fancier
# Instructions:
01 -
Set your oven to 350°F and let it preheat. Toss together the melted butter, crushed-up pretzels, and sugar in a bowl until it’s nicely combined. Push this mixture down firmly into a 13x9-inch baking tray (no need to grease it). Bake it for 10 minutes, just to set it, and then cool it fully by placing it on a cooling rack.
02 -
As the crust cools down, take a bowl and beat the cream cheese, sugar, and whipped topping together. Keep mixing until it’s light and fluffy. Once that crust is completely cool, spread this creamy mixture across it evenly. Then stick it in the fridge so it can chill properly.
03 -
In a large mixing bowl, add your gelatin and pour in the boiling water. Stir it until it dissolves fully. Now add the thawed strawberries and mix. Let this set in the fridge until it’s just thickened—be careful not to let it set totally. Gently layer it over the creamy middle. Pop the dish in the fridge for 4 to 6 hours to firm everything up completely.
# Notes:
01 -
This nostalgic dish is part dessert, part side dish, and always a hit at potlucks!
02 -
An ideal make-ahead recipe for outdoor parties or warm-weather celebrations.