Strawberry Pretzel Dessert

This strawberry pretzel dessert is a classic and a favorite! Layered pretzels, sweetened cream cheese and strawberry pie filling make this a summer staple!

This strawberry pretzel dessert is one of my favorites I’ve made over the years. What makes my recipe stand out is that it doesn’t use jelly. No objection to strawberry gelatin, but I always thought that layer never really sat on top of the cream cheese layer. It always slips off somehow and I don’t like the texture. The jelly version is more traditional. So I added my own little twist and started making it with strawberry tart and I never looked back! People keep telling me now that this is their favorite version after trying both ways. If you want the perfect family or picnic, you must try my strawberry pretzel dessert recipe!

Tips and tricks for preparing a strawberry pretzel dessert:

  • Strawberry Pie Filling
  • Salty Pretzels
  • granulated sugar
  • butter
  • cream cheese
  • powdered sugar
  • Almond Extract
  • Whipped Topping

How to Make Strawberry Pretzels?

  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9″ x 9″ casserole, spray well with nonstick cooking spray and set aside. Using a food processor, chop 2 cups of pretzels. Alternatively, you can place the pretzels in a ziplock bag and tap them with a rolling pin to mash them up. whatever you have on hand.
  2. Combine 2 cups chopped pretzels with 5 tablespoons sugar and ¾ cup melted butter.
  3. Spread this crust in the casserole and press firmly. Bake the crust at 350F for 10 minutes.
  4. Whip cream cheese until very smooth and creamy. Add the powdered sugar and keep beating until you get a very smooth quality. Add almond extract.
  5. Finally stir in the whipped cream. Chill this creamy mixture in the refrigerator and wait for the pretzel crust to cool.
  6. When the crust comes out of the oven, let it cool completely. Take the cream mixture out of the refrigerator and spread it over the bottoms of the pretzels up to the edges.
  7. Spread strawberry pie filling over whipped cream mixture.
  8. Drizzle the remaining 8 ounces of the whipped topping over the strawberry shortcake filling and spread evenly. Refrigerate overnight or at least 4 hours.
  9. Before serving, sprinkle the remaining ½ cup crushed pretzel chips over dessert.
  10. If you want the layers to appear perfectly on the plate, use a large spoon to scoop portions into small bowls or use a knife and spatula to carefully remove each piece.

How to Store Strawberry Pretzel Dessert?

Cover a pan or bowl with plastic wrap or plastic wrap and place in the refrigerator. It should keep for up to 5 days.
This strawberry pretzel dessert recipe can also be frozen. Wrap it tightly in plastic wrap, then wrap it in a layer of foil, it should keep in the refrigerator for up to 6 months.
Remove from the refrigerator to thaw and refrigerate overnight before serving.

Ingredients

  • 2 ½ cups salted pretzels, crushed divided use – two cups finely chopped, ½ cup coarsely broken up
  • 5 tablespoon granulated sugar
  • 3/4 cup salted butter, melted
  • 7 ounce package cream cheese, softened
  • 1 cup powdered sugar
  • ½ teaspoon almond extract (or vanilla extract)
  • 20 ounce can strawberry pie filling
  • 16 ounces frozen whipped topping, thawed and divided in half

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9″ x 9″ casserole, spray well with nonstick cooking spray and set aside.
  2. Using a food processor, shred the pretzels until you have 2 cups of shredded pretzels total. Alternatively, you can place the pretzels in a ziplock bag and tap them with a rolling pin to mash them up. whatever you have on hand.
  3. Combine 2 cups chopped pretzels with 5 tablespoons sugar and ¾ cup melted butter.
  4. Spread this pretzel crust in a casserole and press firmly.
  5. Bake the crust at 350F for 10 minutes, Beat cream cheese until smooth and creamy.
  6. Add the powdered sugar and keep beating until you get a very smooth quality, Add almond extract.
  7. Finally fold in half of the whipped cream. Chill this creamy mixture in the refrigerator and wait for the pretzel crust to cool.
  8. When the crust comes out of the oven, let it cool completely. Take the cream cheese mixture out of the refrigerator and spread it over the bottoms of the pretzels up to the edges.
  9. Spread strawberry pie filling on top of whipped mixture layer.
  10. Drizzle the remaining 8 ounces of whipped cream over the strawberry shortcake filling and spread lightly. Refrigerate overnight or at least 4 hours.
  11. Before serving, sprinkle the remaining ½ cup crushed pretzel chips over dessert.
  12. If you want the layers to appear perfectly on the plate, use a large spoon to scoop portions into small bowls or use a knife and spatula to carefully remove each piece.

Notes

You can use pretzels in any shape you like – they’ll be mashed no matter what. Just make sure you use pretzels. We want that salty-sweet balance.
I use a 9″ x 9″ casserole for thicker layers so you get more flavor in every bite. You can also use a 9″x13″ casserole.
This needs to be refrigerated before serving. Chill for at least 4-6 hours (preferably overnight).
If you’re not a fan of pretzels, you can use graham cracker crumbs or any other cookie crumbs as long as it makes 2 ½ cups.
You can use almost any pie filling for this recipe. I love traditional strawberries, but any other is great too. I made it with cherries and it got rave reviews too!
I usually use store-bought whipped cream (Cool Whip), but you can of course make your own. I would wait until just before serving as the homemade whipped cream doesn’t curdle as long as the Cool Whip
If you don’t like almond extract, you can use vanilla instead. I think the use of almond extract makes this dessert of mine stand out. People always wonder why it tastes a little better than the strawberry pretzel dessert they’re used to – here’s why!

Nutrition

Calories: 583kcal|Carbohydrates: 70g|Protein: 5g|Fat: 31g|Saturated Fat: 20g|Trans Fat: 1g|Cholesterol: 69mg|Sodium: 549mg|Potassium: 121mg|Fiber: 1g| Sugar: 47g | Vitamin A: 848 IU | Vitamin C: 14 mg | Calcium: 85 mg | Iron: 2 mg