Shelley: When my husband brought home this recipe from an office luncheon, I took one look at the pretzel crust and put it aside. But when I finally got around to making it, I loved it! And so does everyone else. The dessert is not too heavy and the perfect color for the season.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
15 |
30 |
45 |
60 |
75 |
90 |
| Ingredients | ||||||
| Pretzels, crushed |
6 oz. |
12 oz. |
18 oz. |
24 oz. |
30 oz. |
36 oz. |
| Butter, melted |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Sugar |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Heavy whipping cream |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Strawberry gelatin (e.g. Jello®) |
6 oz. |
12 oz. |
18 oz. |
24 oz. |
30 oz. |
36 oz. |
| Boiling water |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Frozen strawberries, sliced or mashed |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
Assembly Directions:
Crust: Mix together crushed pretzels, melted butter and 3 teaspoons sugar. Press on bottom of 9×13 pan and bake at 400 degrees for 8 minutes. Cool.
Filling: Beat the cream cheese until smooth. Beat in 1 cup sugar. Add the whipped cream, but do not over mix. Spread over cooled crust.
Topping: Dissolve gelatin in boiling water. Add strawberries and mix together in large bowl. Let set for 15 minutes. Pour over cream cheese filling and refrigerate until set.
Freezing Directions:
Although freezing this dessert is not recommended, having the ingredients in the freezer IS! Freeze the pretzels, cream cheese, and strawberries.
Serving Directions:
Cut the dessert into 15 pieces (3×5). Garnish with mint leaves, fresh strawberries, or whipped cream, if desired.
Comments:
6 oz. crushed pretzels = 2 C.
Nutritional Info:
Per Serving: 357 Calories; 21g Fat (50.9% calories from fat); 4g Protein; 41g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 369mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 4 Fat; 1-1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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