Strawberry Pretzel Dessert

Strawberry Pretzel Dessert

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  • 1 pkg. (6 oz.) strawberry flavored gelatin
  • 2 C boiling water
  • 2 ½ C salted pretzels (before crushing)
  • 1 stick (8 T) unsalted butter
  • ¼ C Pioneer® Sugar
  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ C Pioneer® Sugar
  • 1 tub (8 oz.) whipped topping, thawed
  • 1 lb. fresh strawberries


  1. Preheat oven to 350° F.
  2. Combine strawberry gelatin with boiling water, stir until completely dissolved; set aside to cool to room temperature.
  3. Crush pretzels in a sturdy zip lock bag, using a rolling pin. In a medium sauce pan, melt butter then add ¼ cup Pioneer® Sugar and stir. Mix in crushed pretzels. Transfer to a 13 x 9-inch
  4. glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish.
  5. Bake for 10 minutes. Remove and cool to room temperature (if it’s cool outside, cover with a tea towel and set on the porch to cool faster – then hope the neighbor’s cat doesn’t get it).
  6. While pretzel mix is cooling, use a hand mixer to beat cream cheese and Pioneer® Sugar on med/high speed until fluffy and white. Fold in whipped topping until no streaks of cream cheese remain. Spread mixture over cooled pretzels and spread to the edge of the dish to create a seal (you don’t want any gelatin to leak into the pretzels). Refrigerate 30 minutes.
  7. Hull and slice strawberries then stir them into your room temperature gelatin. Pour and spread gelatin mixture evenly over the filling layer. Place in refrigerator until gelatin is set (approx. 2-4 hours).
Strawberry Pretzel Dessert
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