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This easy strawberry pretzel dessert has a crunchy pretzel crust topped with a layer of sweet cream cheese and a delicious strawberry jello topping. Fresh strawberry slices and a dollop of whipped topping take it over the top!
This strawberry pretzel dessert is quintessential American summer cooking. The combination of sweet, salty, creamy, and crunchy are just too good to resist! Need an easy dish to bring to a bridal shower, baby shower or potluck? Here it is!
Why You’ll Love This Recipe
- Beautiful: Ruby-red strawberries contrast with the creamy filling and golden pretzel layer to make a totally gorgeous treat.
- Unique Combo: Every bite has the perfect combination of salty + sweet.
- Versatile: This dessert is suited to pretty much any occasion. Take it to summer cookouts, make it for your mom on Mother’s Day, you name it.
- Uses fresh whipped cream: Many recipes call for a tub of cool whip to be mixed in with the cream cheese, but I like to make my own fresh whipped cream because it’s smoother, silkier, and tastes better.
How To Make Strawberry Pretzel Dessert
Making a strawberry pretzel salad couldn’t be any easier. Here’s how to do it:
- Preheat: Oven to 350˚F.
- Make the crust: Mix pretzels, butter, and sugar. Press into a 9×13-inch baking dish. Bake for 10 minutes, then cool.
- Mix the creamy filling: Whip cream, vanilla, and sugar to stiff peaks. Beat cream cheese and remaining sugar until smooth. Fold in whipped cream. Spread over the crust, add walnuts, and refrigerate until chilled.
- Make the strawberry topping: Dissolve gelatin in boiling water, stir in strawberries, and chill until partially set. Spoon over cream cheese layer.
- Chill: Place your dessert in the fridge for 6 hours or overnight until firm.
- Serve: Cut into squares, garnish with whipped topping and pretzels.
Recipe Tips
- Crush the pretzels consistently: Make sure the pieces are about the same size, then press them firmly into the baking dish.
- Cool the crust: Let the crust cool completely before adding the cream cheese.
- Use softened cream cheese: Use room temperature cream cheese for easy and smooth blending.
- Cover the crust completely: Spread the cream cheese to the edges to seal the crust.
- Don’t skimp on chilling time: Chill adequately after adding each layer.
- Adding the strawberry layer: Spoon the strawberry mix when it’s partially set, but not liquidy.
- Getting clean slices Use a warm, sharp knife for clean slices.
How to Store
- Fridge: Transfer the dessert to an airtight container to help retain its moisture and freshness, and consume it within 2 to 3 days for the best taste and texture. The crust can become soggy over time due to the moisture from the cream and strawberry layers.
- Don’t freeze it: Freezing is not recommended for this dessert as the creamy and gelatin layers may not thaw well, affecting the texture and consistency.
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Strawberry Pretzel Dessert Recipe
This layered Strawberry Pretzel Dessert is prepared with a crunchy pretzel crust topped with a layer of sweet cream cheese and a delicious strawberry jello topping.
Ingredients
For the Pretzel Crust
- 2 cups crushed pretzels
- ½ cup unsalted butter,, melted
- ¼ cup granulated sugar,, or your choice of sweetener
For the Cream Cheese Layer
- 1½ cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 cup + 2 tablespoons granulated sugar,, or your choice of sweetener
- 8 ounces cream cheese, , softened
- 1 cup chopped walnuts
For the Strawberry Topping
- 2 packages (3 ounces each) sugar-free strawberry gelatin
- 2 cups boiling water
- 1 pound fresh strawberries,, sliced
- whipped topping and pretzels, for garnish, optional
Instructions
For the Pretzel Crust
- Preheat oven to 350˚F.
- In a mixing bowl, combine the pretzels, butter, and sugar.
- Press the pretzels into an ungreased 9×13-inch baking dish and bake for 10 minutes.
- Remove from oven and let cool.
For the Cream Cheese Layer
- In your mixer's bowl, combine the heavy cream, vanilla, and 2 tablespoons sugar; beat with a mixer until cream reaches stiff peaks. Set aside.
- In a separate bowl, beat the cream cheese and remaining sugar until smooth and creamy. Using a rubber spatula, fold in the prepared whipped topping.
- Spread the cream cheese filling over the cooled pretzel crust all the way to the edges; add walnuts on top and refrigerate until chilled.
For the Strawberry Topping
- In a large bowl, add boiling water and gelatin; stir in the strawberries and chill in the fridge until partially set.
- Spoon the strawberry mixture over the chilled cream cheese filling.
- Chill the dessert for 6 hours or overnight, until firm.
- Cut it into squares and garnish with whipped topping and pretzels.
- Serve.
Nutrition
Serving: 1square | Calories: 465kcal | Carbohydrates: 43g | Protein: 5g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 237mg | Potassium: 187mg | Fiber: 2g | Sugar: 30g | Vitamin A: 934IU | Vitamin C: 23mg | Calcium: 61mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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I added a 1/4 more sugar to the cream cheese filling and a drained can of crushed pineapple.. and added the nuts.. pecans.. I used the juice from the pineapple with some water to equal 2 cups for the boiling water in the jello.. came out great.. I’ll definitely be making this again.. thank you so much for sharing your recipe with us