Description
A delightful summer dessert that combines a crispy pretzel crust, creamy cheese layer, and fresh strawberry topping.
Ingredients
Scale
- 2 cups crushed pretzels (about 180g)
- 6 tablespoons unsalted butter, melted (about 85g)
- 1/4 cup granulated sugar (50g)
- 8 ounces cream cheese, softened (225g)
- 1 cup powdered sugar (120g)
- 1 tub (8 ounces) frozen whipped topping, thawed (225g)
- 4 cups fresh strawberries, hulled and sliced (about 600g)
- 1/2 cup granulated sugar (100g)
- 3 tablespoons cornstarch (24g)
- 1 cup water (240ml)
Instructions
- Preheat your oven to 350°F (175°C).
- Crush the pretzels finely and mix them with melted butter and granulated sugar until well combined.
- Press the pretzel mixture evenly into the bottom of a 9×13 inch baking dish and bake for about 10 minutes until golden and fragrant. Allow it to cool slightly.
- Beat the softened cream cheese and powdered sugar until smooth in a large bowl. Gently fold in the thawed whipped topping until fluffy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust and refrigerate while preparing the strawberry topping.
- Combine sugar, cornstarch, and water in a medium saucepan. Stir until smooth and heat over medium heat.
- Add sliced strawberries and bring to a gentle boil, stirring frequently. Simmer for 3-4 minutes until thickened and glossy. Remove from heat and let it cool completely.
- Spoon the strawberry topping evenly over the cream cheese layer.
- Refrigerate the entire dish for at least 4 hours or overnight to set.
- Slice into squares and serve chilled.
Notes
For a variation, add a layer of chocolate pudding for a delicious twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 26g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg