Pretzel Dessert Recipe

There's a key technique to making this recipe a success! When spreading the cream cheese and Cool Whip mixture, be sure to completely cover the pretzel layer to prevent the jello from seeping in. Avoid leaving any corners or edges exposed. If your pretzels ended up soggy (like mine did the first time), it's likely that the cream cheese/Cool Whip layer wasn't applied properly. When executed correctly (resulting in crunchy pretzels), this recipe is truly delicious!

Rewritten review: The combination of the crispy pretzel crust, refreshing strawberry, and creamy filling in this treat is absolutely delightful! I accidentally used a 15-ounce pretzel, and my crust didn't set properly as the pieces were too big. Nonetheless, it still tasted delicious. Next time, I plan to grind the pretzels coarsely in a food processor and leave some larger pieces for that perfect crunch. I made sure to prevent the Jello liquid from seeping to the bottom to avoid a soggy crust, as some reviewers had experienced. After spreading the cream mixture evenly and refrigerating for 30 minutes, I waited for the Jello to cool to room temperature before pouring. I recommend adding more strawberries for an extra burst of texture. This dessert has quickly become my new favorite!

I'm giving this recipe 4 stars because it's not very accurate. I have made a variation of this recipe before and, when done correctly, the final product is fantastic! However, there are some mistakes in the directions. Here are the changes I made: I used 1 cup of melted butter instead of margarine, 1 1/2 packages (16oz) of frozen whole strawberries (thawed), and 1 plus 1 partial (6oz) package of strawberry gelatin. I started the preparation by making the jello first, knowing it needed to partially set in the refrigerator while I worked on the rest of the recipe. I used 2 cups of boiling water for the jello but also added about 1/4 of the second package to ensure it set correctly. After adding the mostly thawed strawberries (which I crushed slightly with a potato masher), I transferred the saucepan of jello to the fridge and moved on to the next steps. It's crucial to follow the baking instructions and seal the pretzel layer properly to prevent the jello from seeping in. However, seeping shouldn't be an issue if the jello is partially set (with a jelly-like texture) and the cream cheese layer is well chilled before adding the jello. Pour the jello over the cream cheese layer and let it chill for a few more hours to set properly. The recipe instructions may imply a quick process, but each step requires time for setting, chilling, and proper overall setting of the dessert.

I absolutely love making this dessert, and it's always a hit with everyone. I do have a slightly different approach to the jello/frozen fruit layer. Instead of following the traditional method, I pour the jello powder into a bowl and mix in 1 cup of boiling water. Then, I use the quick-set method indicated on the side of the jello box by adding 1 1/2 cups of ice water and refrigerating it for about 20 minutes before adding the frozen strawberries/raspberries. I prefer to pour the jello mixture over the cream cheese layer when it's only halfway set to prevent the pretzel layer from getting soggy. I hope this tip helps some of you achieve the perfect consistency for this dessert!

This recipe is amazing! I love how I carefully layer everything and completely cover the pretzels with the cream cheese layer to keep them from getting soggy. Boiling water for the gelatin (or fruit juice) and then adding frozen fruit and letting it set in the fridge for 30-60 minutes before pouring it over the cream cheese layer is a game changer. I've also tried using chocolate whipped cream or cocoa to mix up the flavors, turning it into a chocolate-covered strawberry delight. This dish never disappoints, and there are never any leftovers when I make it. It's so delicious. Thank you for sharing this recipe!

After seeing my daughter's old teacher preparing this dessert during a birthday call, I was inspired to try it myself. I searched through numerous recipes and settled on this one after careful consideration of various comments and recommendations. Crushing about 2 cups of pretzels, my son joined in the preparation as we utilized the last 1 1/2 sticks of butter available in the house, consistent with some versions of the recipe. Opting for 1/3 fat cream cheese, I adapted to the ingredients on hand and sliced whole frozen strawberries due to availability. A point of confusion in the instructions emerged during the final step, where it indicated stirring in the frozen strawberries after bringing it to a boil, suggesting further cooking to thicken the mixture. Aware that Jello thickens upon cooling instead of boiling, I refrigerated the saucepan for approximately 30 minutes before pouring it over the cream cheese layer. Following advice from other reviewers, I ensured a tight seal of the cream cheese layer over the pretzel base. Dividing the dessert into 2 pie plates, each 9 inches in diameter, resulted in a perfect outcome. However, upon setting, I encountered some challenges when the Jello layer stuck to the foil used for covering. Interestingly, the dessert improved in texture the following day, with the pretzel layer losing some crunchiness, enhancing the overall taste.

Simple and delicious! I made this using peach jello and a mix of frozen strawberries and peaches, mashing them with a potato masher as they cooked with the jello. Definitely planning to make it again!

Delicious! This recipe turned out great. I recommend using only 1 cup of water, as other reviewers have suggested. It's important to seal off the pretzel layer with the cream cheese mixture and let each layer cool completely before adding the next one. The jello should start to set a little before pouring it over the cream cheese layer. When made this way, you'll end up with a crunchy pretzel crust, a distinct layer of cream cheese, and a layer of jello. I tried it with raspberry jello and mixed berries, which was good, but I prefer the strawberry version.

I followed the recipe and adjusted the amount of water as recommended (reduced to 1 cup). I also made sure to allow the jello to set slightly before pouring it on. However, I found the sugar content to be a bit excessive for my taste. I might consider reducing the sugar in the crust or using less than a full packet of jello to decrease the sweetness. Other than that, it turned out well.

This dessert is a timeless classic. Following the advice of other reviewers is key to achieving the best results: 1. Make sure to "seal" the crust with the whipped cream cheese layer to prevent it from getting soggy. 2. Allow the jello to cool significantly in the fridge before pouring it over the top (I personally waited until it reached a soupy jelly consistency).

This recipe is not the best. It turned out fine but wasn't very flavorful.

I brought this as one of my desserts to a cookout and it disappeared in 30 minutes. Absolutely fantastic.

I absolutely adore this recipe! I made it using sugar-free jello, light cream cheese, and light Cool Whip, and it turned out wonderfully. I'm curious if anyone has tried using Stevia instead of sugar? My son has diabetes and he really enjoys this dessert!

I've made this recipe three times now and it keeps getting better!

The gelatin never set properly, so I had to refrigerate it for an hour.

Absolutely delicious taste, but my crust could have used an extra 2 minutes in the oven. Only one cup of water is necessary, not two. It took hours of refrigeration for it to fully set. Surprisingly, the kids weren't bothered by the wait at all... they absolutely adored it!

Great product! Just make sure to freeze the jello for a couple of hours before pouring it, otherwise it may become too soggy.

My family and I absolutely enjoyed it! I wouldn't make any changes next time, but I'll only add 1 cup of hot water to make it less runny.

This treat doesn't quite measure up to my grandma's homemade version, which is truly the best thing ever. It's a step above a regular dessert, if you catch my drift.