Strawberry Pretzel Delight always dazzles. Its beautiful, red, glossy glow is so enticing–which means that it never lasts for long!
Why We Love It
We are huge pretzel fans, so when we first tried this delicious dessert with its buttery, pretzel crust, we were instantly hooked. With fresh strawberries, cream cheese and Cool Whip layered on top, we just can’t say no! Strawberry Pretzel Delight (a.k.a Strawberry Pretzel Salad as it’s often known in many circles) is fun and easy to make and eat. It is so refreshing–especially on a hot summer’s day–and has just the right amount of sweetness.
Why You’ll Love It
This is a new twist on a recipe that has been circulating for decades. We use a whole quart of fresh strawberries instead of frozen (so much better for you) and we’ve ditched the crushed pineapple that is often found in the classic version. This luscious dessert truly is a delight–so much so that we just couldn’t resist using the word in its name!
If you love strawberries and you’re looking for something eye-catching and delicious to take to your next picnic or gathering, make Strawberry Pretzel Delight. You won’t be disappointed!
Looking for more summer strawberry ideas? Check out Patriotic Chocolate Dipped Strawberries!
Strawberry Pretzel Delight Ingredients
For the pretzel crust:
- 2 cups mini pretzels, crushed
- 3 tablespoons sugar
- 3/4 stick (6 tablespoons) butter, melted
For the delight layer:
- 8 ounces (1 bar) cream cheese (I use Philadelphia brand reduced fat), softened
- 1 cup sugar
- 4 ounces Cool Whip ( I buy an 8 ounce container of the reduced fat version and then use the other half for a topping when I serve this!)
For the strawberry glaze:
- 6 ounce (family size) box strawberry flavored gelatin (or two (3 ounce) boxes)
- 2 cups boiling water
- 1 quart fresh strawberries, hulled and sliced thin
How to make Strawberry Pretzel Delight
You’ll want to gather the following equipment:
- 13×9 nonstick pan
- cutting board
- chef’s knife
- small pot with lid or microwaveable safe dish
- gallon-sized freezer bag
- mallet or rolling pin
- wire cooling rack
- 2 medium mixing bowls
- large mixing bowl
- mixing spoons
- measuring cups
- measuring spoons
- scraping spatula
- nonscratch serrated knife
- serving spatula
Kitchen Ready Betty tips:
Before starting…
- Soften cream cheese on counter for easier mixing
- Preheat your oven to 400 degrees
- Melt butter in microwaveable safe dish
- Hull and thinly slice the strawberries
Make the Pretzel Crust
Let’s get started by making the crust and smashing some pretzels!
Place the pretzels in a gallon-sized freezer bag. Use a mallet or rolling pin to crush them.
Empty the bag of crushed pretzels into a medium mixing bowl. Add the butter and 3 T. of sugar; mix.
Spread this mixture into your prepared 13×9 pan. (You may choose to line your pan with parchment paper first for easier removal.)
Bake at 400 degrees for 7 minutes–do not overbake!
Kitchen Ready Betty tip: The crust needs to be completely cooled off before you add the delight layer. Allow it to sit on a wire cooling rack for at least 30 minutes (sometimes to expedite this part, I stick the pan in the freezer for about 10 minutes after it has cooled off slightly from the oven).
Make the Delight Layer
Now let’s move on to making the delight! Place the softened cream cheese in your large mixing bowl. Add 1 cup of sugar. Using your hand mixer, blend on medium speed until fully incorporated.
Gently fold in 4 ounces of Cool Whip (save the other half of the tub for a topping when serving).
Use a scraping spatula to gently spread the delight over the cooled crust. Then cover and place the pan in your fridge.
Make the Strawberry Glaze
Make the strawberry gelatin, but do not follow the package instructions because we aren’t using any cold water! Boil 2 cups of water. Pour it into a medium mixing bowl. Add the gelatin and stir.
Add the sliced strawberries to the gelatin bowl.
IMPORTANT: DO NOT POUR THE STRAWBERRY/GELATIN MIXTURE OVER THE DELIGHT LAYER YET!
Once the strawberries are mixed with the gelatin, you need to cover the bowl and have it chill in the fridge for 2 hours OR until the gelatin is slightly set.
Kitchen Ready Betty tip: In order to have separate, attractive layers, you need to follow this step. Otherwise, the gelatin will not form properly and you will have flecks and chunks of delight swirling in it!
After 2 hours, pour the slightly set strawberry mixture over the delight layer.
Put the pan back in the fridge for an additional 2-3 hours or until the strawberry/gelatin layer is solidified on top. (You can test it out by lightly touching it.)
Slice, serve and enjoy with more Cool Whip or whipped cream!
Strawberry Pretzel Delight Leftovers?
Store in an airtight container. Enjoy within 3 days.
Keep in mind that the longer this dessert sits, the soggier the crust will be.
Strawberry Desserts Forever
Nothing beats fresh strawberries! We eat them year round. They are so good just on their own, but they totally rock all desserts that they’re in!
Can’t get enough of fresh strawberries and whipped cream? Check out our Strawberry Pear Spring Torte!
Strawberry Pretzel Delight
Description
This is a new twist on a recipe that has been circulating for decades. We use a whole quart of fresh strawberries instead of frozen and we've ditched the crushed pineapple that is often found in the classic version. This luscious dessert truly is a delight--so much so that we just couldn't resist using the word in its name!
If you love strawberries and you're looking for something eye-catching and delicious to take to your next picnic or gathering, make Strawberry Pretzel Delight. You won't be dissapointed!
Strawberry Pretzel Delight
Pretzel Crust
Delight Layer
Strawberry Glaze
How to Make Strawberry Pretzel Delight
Prep:
-
Preheat oven to 400 degrees.
-
Soften cream cheese on counter.
-
Melt butter in microwaveable safe dish.
-
Wash, hull and thinly slice strawberries.
Pretzel Crust:
-
Place the pretzels in a gallon-sized freezer bag. Use a mallet or rolling pin to crush them.
-
Empty the bag of crushed pretzels into medium mixing bowl. Add the butter and 3 T. of sugar; mix.
-
Spread pretzel mixture into prepared 13x9 pan.
You may choose to line your pan with parchment paper first for easier removal. -
Bake at 400 degrees for 7 minutes--do not overbake!
-
Cool on wire rack.
The crust needs to be completely cooled off before you add the delight layer. Allow it to sit on a wire cooling rack for at least 30 minutes (sometimes to expedite this part, I stick the pan in the freezer for about 10 minutes after it has cooled off slightly from the oven).
Delight Layer:
-
Place softened cream cheese in large mixing bowl. Add 1 cup of sugar. Using a hand mixer, blend on medium speed until fully incorporated.
-
Gently fold in 4 ounces of Cool Whip.
Save the other half of the tub for a topping when serving! -
Gently spread delight over cooled crust.
-
Cover and place pan in fridge.
Strawberry Glaze:
-
Boil 2 cups of water. Pour it into a medium mixing bowl. Add the gelatin and stir.
Do not follow package directions on the gelatin box. No cold water is used! -
Add the sliced strawberries to the gelatin bowl. Stir.
-
Cover bowl and chill in fridge for 2 hours OR until gelatin is slightly set.
In order to have separate, attractive layers, you need to follow this step. Otherwise, the gelatin will not form properly and you will have flecks and chunks of delight swirling in it! -
After about 2 hours, pour slightly set strawberry mixture over delight layer.
-
Put pan back in fridge for an additional 2-3 hours or until strawberry/gelatin layer is solidified on top. (You can test it out by lightly touching it.)
Serving Suggestion:
-
Slice, serve and enjoy with more Cool Whip or whipped cream!
Storage:
-
Store any leftovers in an airtight container and refrigerate. Enjoy within 3 days.
The longer this sits, the soggier the crust will get!
Note
I always use Philadelphia Brand reduced fat cream cheese for this recipe.
It is highly recommended that you use a freezer bag to crush the pretzels in. It is thicker and less likely to puncture.
Any small pretzel will be much easier to crush!
