Best Pretzel Strawberry Dessert Recipes

STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

STRAWBERRY JELLO-PRETZEL DESSERT

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Combine the melted butter, sugar and crushed pretzels. Press this mixture into a 9 x 13 inch baking pan and bake for 15 minutes. Let cool completely.
• 3. Prepare jello with frozen strawberries. Put in fridge until almost set.
• 4. Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
• 5. Mix cream cheese, 1 cup sugar and cool whip.
• 6. Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.

STRAWBERRY JELLO PRETZEL DESSERT

Steps:

• Preheat oven to 350.
• Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan.
• Bake for 10 minutes.
• Mix cream cheese and sugar until well combined.
• Fold in cool whip.
• Spread over cooled crust.
• Place into refrigerator.
• Mix 2 cups boiling water with jello until dissolved.
• Add strawberries.
• Chill until jello begins to set.
• Pour over cream cheese/cool whip.
• Chill for at least 2 hours before serving.

STRAWBERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F.
• Mix crushed pretzels, butter, and 1/2 C sugar. Pat into 9"x13" baking dish. Bake at 350 degrees for 8 minutes. Beat cream cheese, 1 C sugar, and Cool Whip together and spread on top of pretzel crust. Dissolve jello in 2 C boiling water. Add strawberries; chill until slightly set. Pour the jello mixture over the cream cheese mixture. Chill until hard.

PRETZEL STRAWBERRY DESSERT

Steps:

• In a bowl, combine the pretzels and butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled., Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; stir into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.

STRAWBERRY PRETZEL DESSERT

Steps:

• 1. Preheat oven to 350 degrees. Mix crushed pretzels sugar and butter. Press into a 9x13 pan. Bake for 10 min. Beat the sugar and cream cheese. Fold in cool whip. Spread over cooled crust. Refridgerate 20 min. Stir together jello and boiling water. Mix in strawberries. Pour over cream cheese mixture. Refridgerate 1 hour.

STRAWBERRY PRETZEL DESSERT JARS

Steps:

• Preheat oven to 350°. In a small bowl, combine pretzels, butter and sugar; spread onto a baking sheet. Bake until crisp and lightly browned, 12-15 minutes. Cool completely on a wire rack; break into small pieces., For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Refrigerate until chilled. , For topping, in a large bowl, dissolve gelatin in boiling water. Stir in sweetened strawberries; chill until partially set, about 1 hour. Carefully layer pretzel mixture, filling and topping into 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional whipped topping and pretzels.

MAKEOVER STRAWBERRY PRETZEL DESSERT

Steps:

• In a large bowl, combine the pretzels, butter and 3 tablespoons sugar. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 18-20 minutes or until set. Cool on a wire rack. , In a large bowl, beat the cream cheese, sugar substitute and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled., Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan. Bring to a boil. Pour into a large bowl; stir in gelatin until dissolved., Drain strawberries, reserving juice; set strawberries aside. Add water to strawberry juice if necessary to measure 1-1/2 cups; stir into gelatin mixture. Refrigerate until partially set. , Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.

STRAWBERRY-PRETZEL SALAD DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Mix pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat Neufchatel, remaining sugar and milk until blended. Stir in COOL WHIP; spread onto crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over Neufchatel layer. Refrigerate 3 hours or until firm.

~ PINEAPPLE/STRAWBERRY PRETZEL DESSERT ~

Steps:

• 1. Preheat oven to 400 degree F. Melt butter, add to crushed pretzels and sugar. Mix well. Press into a 9 x 13 baking dish. Bake for 8 minutes. Remove from oven to cool.
• 2. In a medium bowl, beat together cream cheese and sugar until smooth. Fold in cool whip. Spread over cooled crust, with an offset knife. Refrigerate.
• 3. In a medium bowl, mix together the water and jello. Stir in the strawberries and pineapple. Refrigerate until starting to set. Stir and spread over cream cheese filling.
• 4. Chill for 4 hours or until completely set. I always serve with a dollop of whipped cream. Enjoy!

STRAWBERRY PRETZEL DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in berries; spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.

MAKEOVER STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
• Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
• Bake at 400 degrees for 18 to 20 minutes or until set.
• Cool on a wire rack.
• In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
• Fold in whipped topping.
• Spread over cooled crust.
• Refrigerate until chilled.
• Drain pineapple, reserving juice; set pineapple aside.
• Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
• Bring to a boil.
• Pour into a large bowl, stir in gelatin until dissolved.
• Drain strawberries, reserving juice; set strawberries aside.
• Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
• Refrigerate until partially set.
• Stir in reserved pineapple and strawberries.
• Carefully spoon over filling.
• Cover and refrigerate for 3-4 hours or until firm.
• This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.

CONTEST-WINNING STRAWBERRY PRETZEL DESSERT

Steps:

• Preheat oven to 375°. In a large bowl, combine pretzels and butter. Press onto the bottom of 2 greased 10-oz. custard cups. Bake until set, 6-8 minutes. Cool on a wire rack., In a small bowl, combine cream cheese and sugar until smooth. Fold in whipped topping. Spoon over crust. Refrigerate for 30 minutes., Meanwhile, in a small bowl, dissolve gelatin in boiling water. Cover and refrigerate for 20 minutes or until slightly thickened. Fold in strawberries. Carefully spoon over filling. Cover and refrigerate at least 3 hours. If desired, top with whipped topping and pretzel twist.

STRAWBERRY PRETZEL DESSERT

Steps:

• Crust: 2 2/3 cups pretzels, crushed 1 1/2 stick margarine 3 T sugar Mix all together. Pat down in 9 X 12 pan. Bake at 400* for 10 minutes. White layer: 8 oz. cream cheese 1 pkg prepared Dream Whip 1 c. sugar Cream together and spread on cooled pretzel mixture. Red Layer: 2 3-ounce pkgs of strawberry Jello 2 10-ounce pkgs frozen strawberries Mix jello with water, fold in strawberries. Refrigerate until partially set. Pour onto cream cheese layer. Refrigerate.

STRAWBERRY PRETZEL DESSERT | THE COUNTRY COOK

Steps:

• Preheat oven to 350F degrees. Prepare a 9"x9" baking dish by spraying it really well with non-stick cooking spray and set aside.
• Using a food processor, crush pretzels until you get 2 cups total of crushed pretzels. Alternatively, you can just put the pretzels in a ziptop bag and bang them with a rolling pin to crush them up. Whatever you have on hand.
• Combine 2 cups of finely crushed pretzels with 5 tablespoons sugar and ¾ cup of melted butter.
• Spread this pretzel crust into the baking dish and pack down firmly.
• Bake the crust at 350F degrees for 10 minutes.
• Whip the cream cheese until smooth and creamy.
• Add the powdered sugar and continue to beat until very smooth.
• Mix in almond extract.
• Lastly fold in half the whipped topping. Put this cream mixture into the refrigerator to chill while waiting for the pretzel crust to cool.
• When the crust comes out of the oven, allow it to cool completely. Take the cream cheese mixture out of the fridge and spread on top of the pretzel crust, all the way to the edges.
• Spread strawberry pie filling on top of the whipped mixture layer.
• Drop dollops of the remaining 8 ounces whipped topping all over the strawberry pie filling layer and spread gently to evenly cover. Chill overnight or for at least 4 hours.
• Sprinkle the remaining ½ cup of broken pretzel pieces onto the dessert just before serving.
• Use a large spoon to scoop out servings into a small bowl or with a knife and use a spatula to carefully lift each piece out if you want the layers to be perfectly displayed on a plate.