Description
A layered dessert with a salty pretzel crust, a creamy cheese filling, and a sweet strawberry gelatin topping.
Ingredients
Scale
- 1 1/2 cups crushed pretzels
- 1 cup butter, melted
- 1/4 cup white sugar
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, cold
- 1 package (3 ounces) strawberry gelatin
- 2 cups boiling water
- 1 package (10 ounces) frozen strawberries, thawed and drained
Instructions
- Preheat oven to 350 degrees F.
- Mix crushed pretzels, melted butter, and 1/4 cup white sugar. Press mixture into the bottom of a 9×13 inch baking dish.
- Bake the crust for 10 minutes. Let cool completely.
- Beat the softened cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture. Spread this mixture evenly over the cooled pretzel crust.
- In a bowl, dissolve the gelatin in the boiling water. Stir in the thawed, drained strawberries.
- Pour the strawberry gelatin mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or until the gelatin is set.
Notes
- Drain the thawed strawberries well to prevent the gelatin from becoming watery.
- You can use a hand mixer or stand mixer for the cream cheese and whipping cream steps.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Dessert
- Method: No Bake (after crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25
- Sodium: 350
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: strawberry pretzel salad, pretzel crust dessert, gelatin salad, cream cheese dessert, sweet and salty