Have you ever had a pretzel pie before? It’s a classic recipe also known as a pretzel salad that combines salty and sweet flavors in the best possible way. I can’t have it with strawberries but I’ve made a variation with raspberries before and it was DELICIOUS.
My taste testers tell me that this strawberry pretzel pie is out of this world. This is a fantastic choice for finishing off a summer dinner and is a great way to celebrate strawberry season, don’t you think?
Strawberry Pretzel Pie
Looking for more strawberry recipes? Check these out:
Strawberry Caprese Skewers with Balsamic Glaze
For more pretzel desserts, try these:
Deliciously Seasoned has a Lemon Pretzel Dessert that we can’t wait to try.
And Simply Stacie has a Pineapple Pretzel Fluff recipe that sounds divine.
Scroll down for a printable recipe card.
Instructions
Topping
2 pkg strawberry Jello (each one the 4-serving size)
2 cups boiling water
1 lb strawberries, hulled and sliced (You can also use the equivalent amount of frozen strawberries if fresh aren’t in season. Note that if you use store-bought frozen strawberries, they may already be sweetened. If so, you will probably want to cut the amount of sugar used in the cream cheese filling down by half or according to your preferences)
Crust
2.5 cups pretzels, crushed (you can use either sticks or twists)
0.75 cup butter, melted
0.25 cup sugar
Filling
8 oz Cool Whip, thawed in the fridge
8 oz cream cheese, softened
1 cup sugar
Instructions
Preheat the oven to 350 degrees F.
Dissolve the Jello powder in the boiling water. Put this aside and let it come to room temperature. Do NOT use the package instructions for the Jello.
Combine the crushed pretzels, butter, and 1/4 cup of sugar in a bowl. Press into a 13 x 9 inch baking dish. Bake for 10 minutes and place on a cooling rack.
Using a mixer on medium speed, beat together the cream cheese, and 1 cup sugar. Fold in the Cool Whip. Cover and place in the refrigerator.
Once the Jello and pretzel mixture have come to room temperature, you are ready to assemble your pretzel pie/salad.
Begin by spreading the cream cheese filling over the pretzel crust. It is best to make sure that it completely covers the crust, otherwise you may run into some difficulties once you add your topping.
Stir the strawberries into the Jello. It should be partially set at this point. If not, you can pop it in the fridge or freezer for a few minutes, but you need to check on it frequently. You don’t want it completely set or you won’t be able to mix the strawberries in.
Note: Some people mix the strawberries right into the Jello as soon as they have added the boiling water but I have sometimes had problems with the Jello setting properly after that.
Gently spoon the Jello mixture over the filling. Refrigerate for 4 hours, until firm. Cut into 12 rectangles to serve. You can top with additional whipped topping when serving if desired.
Strawberry Pretzel Pie
Have you ever had a pretzel pie before? It's a classic recipe also known as a pretzel salad that combines salty and sweet flavors in the best possible way.
Ingredients
Topping
- 2 pkg strawberry Jello each one the 4-serving size
- 2 cups boiling water
- 1 lb strawberries hulled and sliced (You can also use the equivalent amount of frozen strawberries if fresh aren’t in season. Note that if you use store-bought frozen strawberries, they may already be sweetened. If so, you will probably want to cut the amount of sugar used in the cream cheese filling down by half or according to your preferences)
Crust
- 2.5 cups pretzels crushed (you can use either sticks or twists)
- 0.75 cup butter melted
- 0.25 cup sugar
Filling
- 8 oz Cool Whip thawed in the fridge
- 8 oz cream cheese softened
- 1 cup sugar
Instructions
-
Preheat the oven to 350 degrees F.
-
Dissolve the Jello powder in the boiling water. Put this aside and let it come to room temperature. Do NOT use the package instructions for the Jello.
-
Combine the crushed pretzels, butter, and 1/4 cup of sugar in a bowl. Press into a 13 x 9 inch baking dish. Bake for 10 minutes and place on a cooling rack.
-
Using a mixer on medium speed, beat together the cream cheese, and 1 cup sugar. Fold in the Cool Whip. Cover and place in the refrigerator.
-
Once the Jello and pretzel mixture have come to room temperature, you are ready to assemble your pretzel pie/salad.
-
Begin by spreading the cream cheese filling over the pretzel crust. It is best to make sure that it completely covers the crust, otherwise you may run into some difficulties once you add your topping.
-
Stir the strawberries into the Jello. It should be partially set at this point. If not, you can pop it in the fridge or freezer for a few minutes, but you need to check on it frequently. You don’t want it completely set or you won’t be able to mix the strawberries in. Some people mix the strawberries right into the Jello as soon as they have added the boiling water but I have sometimes had problems with the Jello setting properly after that.
-
Gently spoon the Jello mixture over the filling. Refrigerate for 4 hours, until firm. Cut into 12 rectangles to serve. You can top with additional whipped topping when serving if desired.
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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