Strawberry Pretzel Layered Dessert (Printer-friendly)

Layered delight with salty crust, creamy filling, and fresh strawberry topping perfect for summer.

# What You'll Need:

→ Pretzel Crust

01 - 2 cups crushed salted pretzels
02 - 3/4 cup unsalted butter, melted
03 - 1/4 cup granulated sugar

→ Cream Cheese Layer

04 - 8 ounces cream cheese, softened
05 - 3/4 cup granulated sugar
06 - 1 cup cold heavy whipping cream
07 - 1 teaspoon vanilla extract

→ Strawberry Layer

08 - 6 ounces strawberry-flavored gelatin (Jell-O)
09 - 2 cups boiling water
10 - 2 cups sliced fresh strawberries

# How-To Steps:

01 - Preheat oven to 350 degrees Fahrenheit.
02 - In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup sugar; mix thoroughly.
03 - Press mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then cool completely.
04 - Beat cream cheese until smooth. Add 3/4 cup sugar and mix well.
05 - Whip heavy cream with vanilla extract until stiff peaks form, then gently fold into cream cheese mixture until smooth.
06 - Spread cream cheese mixture evenly over cooled pretzel crust, sealing edges to prevent gelatin seepage. Refrigerate at least 30 minutes.
07 - Dissolve strawberry gelatin in boiling water; let cool to room temperature without setting.
08 - Evenly arrange sliced strawberries over cream cheese layer.
09 - Carefully pour cooled gelatin over strawberries. Refrigerate at least 3 hours until set.
10 - Slice and serve chilled.

# Expert Tips:

01 -
  • It's a conversation starter—everyone asks what makes the layers stay so perfectly distinct and delicious.
  • You can prep it hours ahead, which means you're actually relaxed at your own gathering instead of stressed in the kitchen.
  • The texture contrast is honestly addictive: crispy, creamy, and jiggly all at once.
02 -
  • Do not skip cooling the pretzel crust completely—I learned this the hard way when my cream cheese layer turned into a warm puddle.
  • Sealing the cream cheese layer at the edges is the secret that keeps this from becoming a mushy mess; it's the only thing standing between you and a beautiful dessert or a sad soup.
03 -
  • Chill your mixing bowl and beaters before whipping cream, and it whips faster, holds better, and feels less like a workout.
  • If you're nervous about the Jell-O seeping into the cream cheese layer, make sure those edges are sealed like you're protecting treasure—because you are.
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