Strawberry Pretzel Dessert
Servings Prep Time
15squares 20-25minutes
Cook Time
8minutes
Servings Prep Time
15squares 20-25minutes
Cook Time
8minutes
Ingredients
Crust
Cream Cheese Filling Layer
Jello Layer
Instructions
  1. Preheat oven to 350 and spray a 9×13 dish with non-stick cooking spray.
  2. In a ziploc bag, crush your pretzels. You don’t want it to be fine as sand; you can have some bigger chunks in there, but you do want mostly smaller bits so that there aren’t big spaces in your crust (a little “sand” is okay).
  3. Melt your butter and then in a small bowl, mix 2 2/3 cup crushed pretzels with the melted butter and sugar. Pour into your 9×13 dish and press it down firmly with a spatula so that it binds together.  Put it in the oven for 10 minutes to bake and then take it out and put it on a cooling rack. Let it cool completely before adding any layers on top of it.
  4. Slice your strawberries and set aside. Dissolve jello in boiling water. Let it cool if you are adding fresh berries. If you are using frozen berries, add it to the jello while it is hot. It will take a few minutes for the jello to cool, so while it’s cooling, set it aside and move on to the next step.
  5. With a mixer, cream together an 8 oz. package of cream cheese, 1 cup sugar and 8 oz. of cool whip. Spread on top of the cooled crust. Make sure that you “seal” the edges of the crust by taking a spatula and spreading it up against the pan. If there are any gaps or holes, the jello will leak down into the bottom and make the crust soggy. Make sure there are no holes!
  6. Once jello mixture is cooled, carefully pour it on top of the creamed mixture. Put it in the fridge until the jello sets.
  7. When the jello is set, spread the remaining 8 oz. of cool whip across the top. Cut into squares when you are ready to serve! Keep any leftovers in the fridge. It will keep for about 5 days; after that, the crust tends to get soft. 
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