Strawberry Pretzel Surprise -- Unusual Partners in Crime
Strawberry Pretzel Surprise I must admit, I love the surprise of salty and sweet. This dessert was a real shocker the first time my Southern neighbor made this for a Sunday Night Supper. She informed me that this was...
I must admit, I love the surprise of salty and sweet. This dessert was a real shocker the first time my Southern neighbor made this for a Sunday Night Supper. She informed me that this was a retro-recipe that had been around the block a few times. She presented me with this recipe card but thought she originally found these directions tucked away in a Women’s Magazine on her weekly beauty parlor visit. It was my first meeting and it was love at first bite.
Let’s face it Salty meets Sweet in Pretzels and Strawberries suspended in gelatin!
Strawberry Pretzel Surprise
- 2 cups crushed pretzels (about 4 cups of uncrushed)
- 6 tablespoons butter, melted
- 3 tablespoons sugar
Filling and Topping:
- 8 ounces cream cheese
- 1 cup sugar
- 10 ounces frozen whipped topping, thawed
- 2 – 3 ounce packages of strawberry flavored gelatin
- 2 cups boiling water
- 16 ounces frozen strawberries, thawed
Preheat the oven to 350 degrees.
For the Crust:
- Mix together the pretzels, melted butter and sugar.
- Coat a 9x13x2 inch baking dish with a non-stick cooking spray.
- Pat the pretzel mixture in to the bottom of the dish.
- Bake at 350 degrees for about 10 minutes.
- Cool completely.
For the Filling and Topping:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Fold in the thawed whipped topping.
- Spread the mixture over the cooled crust.
- In another large bowl, dissolve the gelatin in the boiling water.
- Stir in the thawed strawberries.
- Place over a larger bowl of ice water, refrigerate and stir occasionally, until the mixture starts to thicken slightly.
- Spoon this slightly thicken mixture over the cream cheese mixture.
- Refrigerate for four hours to set the gelatin and strawberries.
- Serve in squares and enjoy.
- Note, the pretzel crust will be crunchiest the first day and will begin to get soggy by day two so enjoy quickly.
This cool treat is a summer favorite! What is your favorite recipe to bring to a picnic or summer gathering?