Strawberry Pretzel Pie
A refreshing no-bake dessert that perfectly balances the saltiness of crushed pretzels with the creamy sweetness of the filling and the tangy freshness of strawberries. This layered treat combines contrasting textures and flavors for an irresistible dessert experience.
Equipment
- 9x13-inch Baking Dish
- Food Processor or Rolling Pin
- Mixing Bowls
- Electric Mixer
Ingredients
Pretzel Crust
- 2½ cups pretzel sticks finely crushed (about 6 ounces)
- ¼ cup granulated sugar
- ¾ cup unsalted butter melted
Cream Cheese Layer
- 8 ounces cream cheese softened (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping like Cool Whip, thawed
Strawberry Layer
- 2 packages strawberry flavored gelatin 3 ounces each
- 2 cups boiling water
- 1 pound fresh strawberries hulled and sliced
- additional whipped topping and whole strawberries for garnish, optional
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, pulse pretzel sticks until they reach a coarse sand-like consistency. Alternatively, place pretzels in a sealed plastic bag and crush with a rolling pin.
- In a medium bowl, combine the crushed pretzels with sugar and melted butter, mixing until evenly moistened.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish, creating an even layer. The back of a measuring cup works perfectly for creating a smooth, compact base.
- Bake for 10 minutes, then remove from the oven and cool completely (about 30 minutes).
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and fluffy (about 3 minutes).
- Gently fold in the whipped topping until completely incorporated, maintaining the airy texture.
- Spread this mixture evenly over the cooled pretzel crust, ensuring it reaches all edges and corners. This creates a crucial seal that prevents the gelatin layer from seeping through.
- In a large bowl, dissolve the strawberry gelatin in boiling water, stirring for at least 2 minutes until completely dissolved. Allow the mixture to cool to room temperature (about 15-20 minutes) – but don't let it start setting!
- Fold in the sliced strawberries, ensuring they're evenly distributed throughout the gelatin.
- Carefully pour this mixture over the cream cheese layer, using the back of a spoon to guide it if needed.
- Refrigerate for at least 3-4 hours, or preferably overnight, until firmly set.
- Once fully set, cut into squares or slices. For an elegant presentation, top each serving with a dollop of additional whipped topping and a fresh strawberry.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Ensure the cream cheese layer completely seals the crust to prevent the gelatin from seeping through and making the crust soggy.
- Allow the gelatin mixture to cool before adding it to the cream cheese layer to prevent melting.
- For a lighter version, try reduced-fat cream cheese and light whipped topping.
- Gluten-sensitive individuals can use gluten-free pretzels for the crust.
- Store covered in the refrigerator for up to 3 days.
- Ensure the cream cheese layer completely seals the crust to prevent the gelatin from seeping through and making the crust soggy.
- Allow the gelatin mixture to cool before adding it to the cream cheese layer to prevent melting.
- For a lighter version, try reduced-fat cream cheese and light whipped topping.
- Gluten-sensitive individuals can use gluten-free pretzels for the crust.
- Store covered in the refrigerator for up to 3 days.
Nutrition
Calories: 385kcalCarbohydrates: 45gProtein: 3gFat: 22gSaturated Fat: 14gCholesterol: 45mgSodium: 250mgFiber: 1gSugar: 35g
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