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Mar/10

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Strawberry Pretzel Cream Cheese Dessert Recipe

I wish I had a better name for this recipe, but strawberry pretzel cream cheese dessert is all I’ve ever known it as. It is really easy to make and satisfies the sweetest tooth. If you haven’t enjoyed pretzels and strawberries together, then I just feel sorry for you and it’s time for your taste buds to have their minds blown. I’m thrilled any time I get to enjoy Glutino gluten free pretzels. Even my friends who still eat gluten agree that they are the best pretzels ever. This recipe features pretzels as the main ingredient in the crust, so let’s start there.

Strawberries and Pretzels

Strawberries + Pretzels = BFF

Crust:
3/4 cup crushed pretzels
1/4 cup sugar
1/4 cup melted butter

Glutino Pretzels

Super-versatile Glutino Pretzels

Begin by preheating your oven to 350 degrees. I crush my pretzels by placing them in a clear baggie and running a rolling pin over them until the largest pieces are about 1/4″. Use a spoon or your hands to mix the ingredients together in a bowl.

Crust Ingredients

Crust Ingredients

Lightly grease an 8 x 8 pan and flatten out the pretzel mix in it until the entire bottom of the pan is covered. I prefer a Pyrex glass dish, but any pan will do. Cook this mixture for 7 minutes. After 7 minutes, remove the pan from the oven and allow the mixture to cool for at least an hour.

Pretzel Crust Cooling

Pretzel Crust Cooling

Middle Layer:
4 oz. Philadelphia Cream Cheese
1/2 cup sugar
approximately 7 oz. Cool Whip

Remaining Ingredients

Remaining Ingredients

Once your crust has had ample time to cool, begin the middle layer by whipping your cream cheese. While whipping, gradually add the sugar.

Cream Cheese and Sugar Mixture

Cream Cheese and Sugar Mixture

Once you have whipped the cream cheese and sugar, fold in the cool whip. 7 oz. is difficult to measure out. Adding a bit more or less will not hurt this recipe. I prefer a fluffier middle layer, so I tend to err on the side of adding too much.

Fluffy and Ready

Fluffy and Ready

Once your mixture has been sufficiently folded, pour it over the crust and smooth it with a spatula. Allow this layer to sit and firm up for 10-15 minutes.

Finished Middle Layer

Finished Middle Layer

Topping:
1 small package strawberry Jell-O
1 cup hot water
1 large package frozen strawberries (be sure your strawberries contain only strawberries, some additives contain wheat)

This is the trickiest layer of the recipe. Mix Jell-O and hot water until dissolved. While still frozen, add in the strawberries. It is important to allow the frozen strawberries to cool down the Jell-O mixture to prevent the topping from soaking into the lower layers and making the pretzels a soggy mess. Once at a sufficiently cool temperature (but before it begins to congeal), pour over the top of the fluffy middle layer and smooth out accordingly.

Ready to Eat

Ready to Eat

At this point, place the entire concoction in the refrigerator and wait for about 2 hours. When you are ready, cut into slices and serve. It takes a bit of time, but all of the techniques are simple and the ingredients are all generally readily available on the shelf at your local grocery store. If your local grocer doesn’t carry Glutino pretzels, ask them politely to consider it. They make a great snack even when not being used for a wonderful crust in a tasty dessert. Try out this recipe and be sure to share your experience in the comments.

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2 Comments for Strawberry Pretzel Cream Cheese Dessert Recipe

Tweets that mention Strawberry Pretzel Cream Cheese Dessert Recipe - Speaking of Gluten -- Topsy.com | March 26, 2010 at 1:05 pm

[...] This post was mentioned on Twitter by Glutino and SpeakingOfGluten.com, SpeakingOfGluten.com. SpeakingOfGluten.com said: Refreshing gluten free strawberry pretzel cream cheese dessert recipe featuring Glutino pretzel crust: http://bit.ly/bovH0t [...]

Ginger Earl | May 21, 2010 at 11:40 am

I made this before going gluten free but called it pretzel salad. I have never tried the glutino pretzels. I can’t wait to make it again!!

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