Strawberry Pretzel Dessert
Jul 29, 2024
- Servings
- 6-8
- Total time
- 60 minutes
- Course
- Dessert
Tags
Ingredients
For the pretzel crust
- 8 oz pretzels, crushed into small pieces
- 3 tbsp sugar
- 12 tbsp melted butter
For the middle cream layer
- 8 oz cream cheese, softened
- 2 cups whipped topping
- 1 cup sugar
For the strawberry and gel topping
- (2) 3 oz packages strawberry gelatin
- 2 cups boiling water
- 32 oz frozen, sweetened sliced strawberries, partially defrosted
For the garnish
- 8 whole, sliced strawberries
- 16-24 whole mini pretzel bows
Instructions
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Preheat the oven to 350°F.
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Add pretzel sticks to a gallon size zipper top freezer bag, removing the air and sealing the bag shut. Using a rolling pin or skillet, crush pretzel sticks into rough crumbs. Alternatively, use a food processor and pulse to achieve crumbs. Note: A rough texture is desired.
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Combine pretzels, sugar, and melted butter in a medium bowl. Transfer to a 9x13 inch baking dish.
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Press out evenly, using the back of a measuring cup.
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Bake for 10 minutes, then allow to cool on a wire rack.
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For the middle cream layer, combine all ingredients in a medium bowl, then beat together with a hand mixer.
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Transfer mixture over cooled pretzel crust.
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Using an offset spatula, spread the cream layer evenly to all sides and corners of the baking dish. Optional: Chill until ready for the gelatin layer.
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For the strawberry gel topping, dissolve gelatin in boiling water, then combine with the partially defrosted strawberries. Allow to cool in the fridge.
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Once cooled, add strawberry mixture carefully over the cream, ensuring strawberries are evenly distributed. Chill until set.
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Top with another layer of cream, then garnish with strawberries and pretzels.