Strawberry Pretzel Layered Dessert (Print Version)

Layered dessert with salty pretzel crust, creamy filling, and vibrant strawberry topping, perfect for summer.

# What You'll Need:

→ Pretzel Crust

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

→ Cream Cheese Layer

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

→ Strawberry Layer

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

# Directions:

01 - Preheat oven to 350°F. Combine crushed pretzels, melted butter, and 1/4 cup sugar in a bowl. Press firmly into bottom of a 9x13-inch baking dish forming an even crust.
02 - Bake crust for 10 minutes. Remove and allow to cool completely.
03 - Beat softened cream cheese until smooth. Incorporate 3/4 cup sugar until combined.
04 - Whip heavy cream with vanilla extract until stiff peaks form. Fold whipped cream gently into cream cheese mixture until smooth.
05 - Spread cream cheese mixture evenly over cooled crust, ensuring edges are sealed to prevent leakage. Refrigerate at least 30 minutes.
06 - Dissolve strawberry gelatin in 2 cups boiling water. Cool to room temperature without allowing it to set.
07 - Arrange sliced strawberries evenly atop the cream cheese layer.
08 - Carefully pour cooled gelatin over strawberries. Refrigerate for a minimum of 3 hours until gelatin is fully set.
09 - Slice into portions and serve chilled.

# Expert Suggestions:

01 -
  • It's the kind of dish that looks like you spent hours on it, but most of the work is just waiting in the fridge.
  • The pretzel crust stays somehow crunchy even under all that creamy filling—a textural surprise every bite.
  • You can make it a full day ahead, which means zero stress when guests arrive.
02 -
  • The pretzel crust will absorb moisture from the cream cheese layer if you skip the chilling step after pressing it in—that 30 minutes makes the difference between crunch and mush.
  • Never, ever pour warm gelatin over your filling, because it'll melt the cream cheese layer and destroy the whole structure you just built.
03 -
  • Don't skip sealing the edges of the cream cheese layer—it's the only thing standing between a beautiful dessert and a gelatin-soaked filling that slides everywhere.
  • If you accidentally overwhip your heavy cream and it starts to turn grainy, it's not ruined; just fold it in gently with the cream cheese and it'll smooth out as the mixture rests.
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