Strawberry Pretzel Dessert Recipe

Oh, sweet strawberries, salty pretzels and cream cheese dessert......where have you been all these years since the 80's?

Apparently these days on Pinterest!

I made this dessert a lot in the 1980's as a young mother with a passion for baking and making desserts. It was a favorite go-to recipe and a real crowd pleaser.

Apparently it still is!

I lost track of my recipe and just how good this dessert is until I had it again recently at a graduation party.

Since it is strawberry season right now, there is no better reason than that to make it for our church picnic.

Not a very pretty dish for a picture but I put it in a foil pan
to take to church and not worry about my dish. I am very protective
of my baking dishes!

After finding this long lost love of mine after so many years, I really don't want to share the eating of it! But, it is for church after all :-)

I do want to share it with you though, in case you have never heard of this fabulous dessert!

 

 

source

I had to cheat and get a pic online because I couldn't cut into mine!

Strawberry Pretzel Dessert Recipe

 

Prep time:  35 mins

Cook time:  10 mins

Total time:  45 mins

Serves: 12

 

Ingredients

• 2 cups crushed pretzels
• ¾ cup butter, melted
• 3 tablespoons white sugar
• 1 (8 ounce) package cream cheese,
• softened
• 1 cup white sugar
• 1 (8 ounce) container frozen whipped
• topping, thawed
• 2 (3 ounce) packages strawberry
• flavored Jell-O®
• 2 cups boiling water
• 2 (10 ounce) packages frozen
• strawberries

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. This part took awhile to set for me. Refrigerate until set.

Some tips from my source*

 

TIPS:
1.  Be sure to use a food processor to chop those pretzels nice and fine if you don’t like the taste of crunchy pretzels. 
2.  For easier layering, try to let the layers chill in the freezer before adding the next layer.
3.  Be sure to go all the way to the edge of your dish with the cream cheese mixture.  This will keep the jello layer from seeping through and making the crust soggy.

 

 

*Recipe by Sweet and Simple Living

Enjoy!

AnnMarie

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