Strawberry Pretzel Dessert

Ingredients

For the pretzel crust

• 8 oz pretzels, crushed into small pieces
• 3 tbsp sugar
• 12 tbsp melted butter

For the middle cream layer

• 8 oz cream cheese, softened
• 2 cups whipped topping
• 1 cup sugar

For the strawberry and gel topping

• (2) 3 oz packages strawberry gelatin
• 2 cups boiling water
• 32 oz frozen, sweetened sliced strawberries, partially defrosted

For the garnish

• 8 whole, sliced strawberries
• 16-24 whole mini pretzel bows

Instructions

1. 1
   Preheat the oven to 350°F.
2. 2
   Add pretzel sticks to a gallon size zipper top freezer bag, removing the air and sealing the bag shut. Using a rolling pin or skillet, crush pretzel sticks into rough crumbs. Alternatively, use a food processor and pulse to achieve crumbs. Note: A rough texture is desired.
3. 3
   Combine pretzels, sugar, and melted butter in a medium bowl. Transfer to a 9x13 inch baking dish.
4. 4
   Press out evenly, using the back of a measuring cup.
5. 5
   Bake for 10 minutes, then allow to cool on a wire rack.
6. 6
   For the middle cream layer, combine all ingredients in a medium bowl, then beat together with a hand mixer.
7. 7
   Transfer mixture over cooled pretzel crust.
8. 8
   Using an offset spatula, spread the cream layer evenly to all sides and corners of the baking dish. Optional: Chill until ready for the gelatin layer.
9. 9
   For the strawberry gel topping, dissolve gelatin in boiling water, then combine with the partially defrosted strawberries. Allow to cool in the fridge.
10. 10
    Once cooled, add strawberry mixture carefully over the cream, ensuring strawberries are evenly distributed. Chill until set.
11. 11
    Top with another layer of cream, then garnish with strawberries and pretzels.