If you can’t choose between sweet and salty treats – then this Strawberry Pretzel Dessert is for you! A pretzel-pecan crust, topped with a sweet cream cheese layer, and finished off with a strawberry topping: this is one dessert that has something for everyone!
That’s the great thing about this Strawberry Pretzel Dessert – it requires very little prep time or bake time. Just ten minutes in the oven for the crust, and refrigeration time for the rest. Done and done.
The crust is a mixture of crushed pretzels and chopped pecans along with sugar and some melted butter. Press that sweet and salty mixture into the bottom of your cake pan and bake for 10 minutes – no more.
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
… 1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) carton frozen whipped topping, thawed
2 (3 ounce) packages strawberry gelatin
2 cups boiling water
2 (10 ounce) packages frozen strawberries
Preheat oven to 400°F. Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9 x 13-inch baking dish. Bake 8-10 minutes, until set; set aside to cool.
In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto cooled crust. Dissolve gelatin in boiling water, Stir in frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
