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Strawberry Pretzel Dessert Squares

Strawberry Pretzel Dessert Squares

creamy Strawberry Pretzel Dessert Squares with a buttery pretzel crust, cheesecake filling, and fresh strawberry gelatin topping. Perfect make-ahead dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Pretzel Crust
  • 2 cups crushed pretzels
  • ¾ cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • Cream Cheese Layer
  • 8 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 8-ounce container whipped topping, thawed
  • Strawberry Layer
  • 2 3-ounce packages strawberry gelatin
  • 2 cups boiling water
  • 2 cups fresh strawberries sliced

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Mix the crushed pretzels, melted butter, and sugar until well combined.
  3. Press the mixture firmly into the bottom of a 9×13-inch baking dish.
  4. Bake for 10 minutes, then allow the crust to cool completely.
  5. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
  6. Fold in the whipped topping until fully combined.
  7. Spread the cream cheese mixture evenly over the cooled crust, making sure to seal all the edges to prevent the gelatin from soaking into the crust.
  8. In a separate bowl, dissolve the strawberry gelatin in the boiling water. Let it cool until slightly thickened but not set.
  9. Arrange the sliced strawberries over the cream cheese layer.
  10. Carefully pour the cooled gelatin over the strawberries.
  11. Refrigerate for at least 4 hours, or until fully set.
  12. Slice into squares and serve chilled.

Notes

  • Completely cool the crust before adding the cream cheese layer.
  • Seal the cream cheese layer against the edges of the pan to keep the crust crisp.
  • Let the gelatin cool before pouring so it doesn't melt the creamy layer.
  • Fresh strawberries provide the best flavor and texture.
  • Chill overnight for the cleanest slices.