Patriotic Pretzel Dessert for the 4th of July

Pretzel Dessert

I realize that this make ahead recipe has been around for a long time, but think outside of the box and get creative with it.

Make it the day before giving the pretzels time to soften.  It will keep for about 3 days in the refrigerator.

This is made in a 9" by 13" pan. Because recipes made in a pan don't look "pretty" after a serving or two are removed, I like to put it on individual serving dishes.  For a potluck or barbecue, use clear plastic cups as seen in the second photo.  It makes a pretty presentation and there isn't a dirty pan to clean up.  (I also like to do the same with banana pudding.)  

Variations can easily be made by substituting a different flavor of jello and other fruits.  Try orange or lime jello with pineapple and bananas. I add blueberries for the Memorial Day and the 4th of July.

Ingredients

            Crust:

• 2 cups crushed pretzels (about 8 ounces)

• 3/4 cup butter, melted

• 3 tablespoons sugar

• Filling:

• 2 cups whipped topping

• 1 package (8 ounces) cream cheese, softened

• 1 cup sugar

• Topping:

• 2 packages (3 ounces each) strawberry gelatin

• 2 cups boiling water

• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed

• Additional whipped topping, optional

  
  
  

  Directions

  1. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.

  1. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.

  1. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares to serve.