Contest-Winning Strawberry Pretzel Dessert
“I love the sweet-salty flavour of this pretty layered dessert. Sliced strawberries and gelatin top a smooth cream cheese filling and crispy pretzel crust. I think it’s best when eaten within a day of being made.” —Wendy Weaver Leetonia, Ohio
| Servings | Prep Time |
| 2servings | 15minutes + chilling |
| Servings | Prep Time |
| 2servings | 15minutes + chilling |
Ingredients
- 1/3 cup crushed pretzels
- 2 tbsp butter softened
- 2 oz cream cheese softened
- 1/4 cup sugar
- 3/4 cup whipped topping
- 2 tbsp plus 1-1/2 tsp strawberry gelatin
- 1/2 cup boiling water
- 1 cup sliced fresh strawberries
- Whipped topping and pretzel twists optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack.
- In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes.
- Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.
Recipe Notes
Nutrition Facts
1 each: 516 calories, 27g fat (18g saturated fat), 62mg cholesterol, 458mg sodium, 64g carbohydrate (47g sugars, 2g fibre), 6g protein.
