time I make it! It’s one of my favorite desserts ever. I’m not a big cook so
when I share something here you know it’s going to be good and easy. This is so
yummy! It’s a perfect combination of sweet and salty, my favorite.
A friend of mine used to make this every time we got together and it got to
the point where I would request it. I finally asked her for the recipe and now
it’s my go-to for summer get togethers. (But it works ALL year round!)
Here’s what you’ll need to make this Strawberry Pretzel Dessert:
2 cups crushed pretzels (make sure this is two cups after you’ve
crushed them — I actually use a little more)
- 3/4 cup butter, melted
- 3 tablespoons sugar
- 1 (8 ounce) package softened cream cheese
- 1 cup sugar
- 1 (8 ounce) Cool Whip
- 2 (3 ounce) packages of strawberry gelatin
2 (10 ounce) packages frozen strawberries (I use one 14 ounce package and
- 9×13 pan
To make the “crust” take your pretzels and smash them — I put them in a
baggie and pound them:
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Then mix the pretzels, melted butter and three tablespoons sugar:
is the pan
I use — there’s
also a cover
that makes it really easy to transport.)
Bake at 400 degrees for eight to ten minutes and then set aside to cool:
You’ll want this to cool down before adding the next layer so I wait until
this is out of the oven before continuing.
Mix softened cream cheese and one cup sugar:
Make sure your cream cheese is softened (place in microwave for 10 second
increments) to ensure you don’t have chunks.
Fold in the container of Cool Whip:
Try with all your might not to eat it right then. 🙂 Little fact about me — I
could (and do) eat Cool Whip with a spoon. Delish.
Spread this mixture onto the pretzels:
Important tip — make sure to spread the cream cheese mixture to the edges and
don’t leave any holes. This will keep your pretzels nice and crunchy.
Next is the gelatin — prepare in two cups of boiling water (according to the
box instructions, just leave out the cold water at the end). Then add the
package of frozen berries:
You’ll want this to set up for a bit — the recipe calls for it to be a egg
white consistency. I usually put it in the fridge for five to seven minutes
and stir. You’ll be able to tell when the gelatin is starting to set up.
Spread the strawberries over the cream cheese mixture. Let set up even more in
the fridge — even an hour is fine.
I’m telling you — this is SO good. I warn you though, it’s addicting. You’ll
have some and then need more:
I love the combo of the creamy and crunch and sweet and salty. It’s a lovely
summer dish — I hope to make it again with fresh picked strawberries soon!
Have you tried this dessert? Any twists on it that are worth trying? You can
even add some blueberries on top for a patriotic look. 🙂