How to prepare delicious strawberry, cream cheese and biscuit dessert!
It’s strawberry season! This crunchy and sweet strawberry dessert “salad” is a huge hit every time I make it! It’s one of my favorite desserts ever.
It’s rare that I make desserts from scratch, so I’m sharing something here that you know will be good and easy. This is so delicious!
One of my friends used to do this every time we got together, and it’s gotten to the point where I ask for it. I finally asked her for the recipe and it is now my favorite for summer meals. (But it works all year round!)
Here are the ingredients needed to prepare strawberry pretzels:
2 cups crushed crackers (make sure this is 2 cups after crushing them – I actually use a little more) 3/4 cup butter, melted 3 tablespoons sugar 1 (8 oz) package softened cream cheese 1 cup sugar 1 (8 oz) cool whip 2 (3 oz) packages strawberry gelatin 2 (10 oz) packages frozen strawberries (I use one 14 oz package and it’s fine) 9 x 13 baking dish
To make a pretzel crust, take a pretzel and crush it — put it in a bag and crush it:
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I use our meat tenderizer, but a rolling pin works great too! You can also use a food processor, but I prefer larger pastry pieces for this crust.
Pretzels are perfect for this Strawberry Pretzel Salad recipe. A pinch of salt is a great combination with the sweetness of the jelly and fruit.
Then mix the pretzels with the melted butter and three tablespoons of sugar:
Bake it at 400 degrees for eight to ten minutes, then set it aside to cool:
You will need this to cool before adding the cream cheese layer. Wait for this to come out of the oven before continuing.
Combine the softened cream cheese and 1 cup of sugar in a large mixing bowl:
Make sure your cream cheese is at room temperature (or microwave it for 10 seconds) to make sure there are no chunks.
Add the bowl of Cool Whip to the whipped cream:
Try with all your might not to eat it at that time. 🙂 A little fact about me – I can (and do) eat Cool Whip with a spoon. Tasty.
Spread this whipped mixture over the cooled crust:
Top tip–make sure to evenly distribute the cream cheese mixture around the edges and not leave any holes. This will keep your pastries nice and crunchy.
Next is the strawberry jelly – prepare it in 2 cups of boiling water (according to package instructions, just leave the cold water on for the end). Then add the can of chopped frozen strawberries:
You can also make this dessert using fresh strawberry slices as well.
You’ll want to make this strawberry jelly mixture for a while — the recipe calls for it to be the consistency of egg whites. I usually chill it in the fridge for five to ten minutes and stir it. You’ll be able to tell when the gelatin starts setting.
Distribute the strawberries over the cream cheese mixture. Leave extra in the refrigerator before serving, up to 1 hour is good.
I’m telling you – this is very good. I’m warning you though, it’s addictive.
You will have some and then need more:
I love the combination of creamy and crunchy textures and sweet and salty flavors. It’s a lovely summer dish, and I hope to make it again with fresh-picked strawberries soon!
Have you tried this dessert? Are there any developments worth trying? I’ve heard this is delicious with peaches too.
Add some blueberries on top to make this dessert patriotic!
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