Dec 012008
 
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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.

StrawberryPretzelDessert

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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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