Chris' Recipes

Bon Appetite!

Pretzel Dessert

Written By: Chris - Dec• 05•14

I had been thinking about a fruity option for Thanksgiving and thought of pretzel strawberry dessert.  I’ve had different variations of this dessert over the years and it is equally delicious prepared with raspberries!  I’m not sure what you would call it, but technically it could be a “pie” since it has a crust, but it’s actually prepared in a cake pan.  The pretzel crust is my favorite and when it is filled with fresh tangy fruit like strawberries and pineapples, heavy whipped cream and cream cheese, and the sweet gelatin filling… it makes for a delicious, quick dessert everyone will love.  I would even consider doubling the crust alone portion!  Overall, this is  a fabulous contrast of salty and sweet with a satisfying crunch.  When you are choosing the pretzels, select thin pretzel sticks or squares rather than the large, thick ones because you want to leave them into some pieces.  Depending on what fruit you have on hand, you can change it up and enjoy it year round.  My recipe was based off of Ms. Paula Deans!



2 Cups Pretzels, crushed
3/4 Cup Butter, melted
3/4 Cup Sugar
5 Tablespoons Brown Sugar
1 (8-ounce) Package Cream Cheese, room temp
1/4 Cup Powdered Sugar
1 to 2 Cups Heavy Cream, whipped with Powdered Sugar
2 (3-ounce) packages Strawberry Gelatin dessert mix
2 Cups Water, boiling, just shy of this amount
2 Cups Strawberries, frozen – thawed and sliced
1 (8-ounce) can Crushed Pineapple (retain juice)
Whipped Cream, to garnish

Preheat oven to 400 degrees F.


Crush the pretzels gently in a plastic bag with a rolling pin.  For the crust, mix the pretzels, butter, and the brown sugar.


Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.


In a mixing bowl, beat together the cream cheese and the white sugar. Fold in the whipped cream.


Spread over the cooled crust. Refrigerate until well chilled.

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In a small bowl, pour the pineapple juice in a measuring cup and fill the rest of water to make two cups.  Bring to a boil and dissolve the gelatin in the boiling water/juice until dissolved.  Stir and allow to cool slightly before adding the sliced strawberries and pineapple.

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Pour over the cream cheese mixture gently spreading the fruit across the entire dish.


Refrigerate covered with plastic until the jello is set.  To serve, cut slices and serve with a dollop of whipped cream!




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