Strawberry Pretzel Cream Dessert (Printable)

Sweet strawberries meet creamy layers and crispy pretzel crust

# What You Need:

→ Pretzel Crust

01 - 2 cups salted pretzels, crushed
02 - ½ cup unsalted butter, melted
03 - ¼ cup granulated sugar

→ Creamy Layer

04 - 1 (8 oz) package cream cheese, softened
05 - ½ cup granulated sugar
06 - 1 (8 oz) container whipped topping, thawed

→ Strawberry Layer

07 - 1 (6 oz) package strawberry gelatin
08 - 2 cups boiling water
09 - 1 lb fresh strawberries, hulled and sliced

# Directions:

01 - Preheat oven to 350°F. Combine crushed pretzels, melted butter, and ¼ cup sugar in a medium bowl. Press mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then let cool completely.
02 - Beat cream cheese and ½ cup sugar until smooth. Gently fold in the whipped topping. Spread evenly over cooled pretzel crust, ensuring edges are sealed to prevent gelatin from seeping through. Refrigerate while preparing next layer.
03 - Dissolve strawberry gelatin in 2 cups boiling water. Allow to cool to room temperature without letting it set.
04 - Arrange sliced strawberries evenly over creamy layer. Pour cooled gelatin carefully over strawberries. Refrigerate until gelatin is fully set, at least 2 hours. Slice and serve chilled.

# Expert Hints:

01 -
  • The pretzel crust stays miraculously crispy even after days in the refrigerator
  • It looks like you spent hours but comes together in under 30 minutes of active work
02 -
  • That creamy layer must touch the edges of your dish completely or the gelatin will tunnel through to the crust and make it soggy
  • Let the gelatin cool to room temperature but do not wait too long or it will start setting before you pour it
03 -
  • Crush pretzels in a ziplock bag with a rolling pin for easy cleanup
  • If you are making this for a crowd, consider doubling the recipe and using two pans

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