Strawberry Pretzel Layered Dessert (Printable)

A sweet and salty layered dessert featuring a crunchy crust, creamy filling, and fresh strawberry topping.

# 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

# How-To:

01 - Preheat oven to 350°F. Combine crushed pretzels, melted butter, and 1/4 cup sugar in a medium bowl; mix thoroughly. Press firmly into the bottom of a 9x13-inch baking dish to form an even layer.
02 - Bake the crust for 10 minutes. Remove and allow to cool completely.
03 - Beat softened cream cheese until smooth in a large bowl. Add 3/4 cup sugar and mix until integrated.
04 - In a separate bowl, whip the heavy cream with vanilla extract to stiff peaks.
05 - Gently fold the whipped cream into the cream cheese mixture until smooth and homogeneous.
06 - Spread the cream cheese mixture evenly over the cooled crust, sealing edges to prevent gelatin seepage. Refrigerate for a minimum of 30 minutes.
07 - Dissolve strawberry gelatin powder in 2 cups boiling water; stir until fully dissolved. Allow to cool to room temperature without setting.
08 - Arrange sliced strawberries evenly atop the chilled cream cheese layer.
09 - Carefully pour the cooled gelatin mixture over the strawberries, ensuring even coverage.
10 - Refrigerate for at least 3 hours or until the gelatin is fully set before slicing and serving chilled.

# Expert Advice:

01 -
  • It tastes like three desserts had a delicious collision—pretzels, cheesecake, and fruity Jell-O all playing nicely together.
  • You make it ahead, so you're actually relaxing before the party instead of sweating over a hot oven.
  • People always ask for the recipe, and then they're shocked at how simple the ingredients really are.
02 -
  • If you pour warm gelatin on a cream cheese layer, it'll melt and create a murky mess—always let it cool to room temperature first, or your layers will blur together.
  • Sealing the edges of the cream cheese layer is not optional; even a tiny gap lets the gelatin ooze underneath and turns your beautiful layers into a mushy nightmare.
  • Fresh strawberries work better than frozen here because they hold their shape and look stunning through the clear jelly.
03 -
  • If your kitchen is warm, keep your gelatin in the coldest spot of your fridge to speed up setting time, and don't skip the 30-minute cream cheese chill—it matters.
  • Cut with a hot, wet knife wiped clean between each slice and you'll get clean, beautiful squares every single time instead of ragged chunks.
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