Pickle Lemonade Drink
Strawberry Pretzel Pie is a classic no-bake summer dessert featuring a salty pretzel crust, a creamy sweetened cream cheese layer, and a glossy strawberry gelatin topping packed with fresh berries. Perfect for parties and make-ahead gatherings, it delivers a refreshing balance of flavors and textures in every bite.
Servings: 16 squares
Calories: 350kcal
Equipment
- 9x13-inch baking pan
- mixing bowls
- hand mixer
- Rolling Pin
- measuring cups and spoons
- spatula
Ingredients
- 2 1/2 cup salted pretzels, crushed
- 3/4 cup unsalted butter, melted
- 3 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
- 6 oz strawberry gelatin
- 2 cup boiling water
- 1 cup cold water
- 1 lb fresh strawberries, sliced
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 inch pan.
- Mix crushed pretzels with melted butter and sugar, then press firmly into the pan.
- Bake crust for 10 minutes, then cool completely.
- Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Fold in whipped cream gently until combined.
- Spread filling over cooled crust, sealing to edges. Chill 30 minutes.
- Dissolve gelatin in boiling water, then stir in cold water and cool until slightly thickened.
- Stir in sliced strawberries to the gelatin mixture.
- Carefully pour gelatin over cream cheese layer.
- Refrigerate at least 4 hours or overnight until fully set.
- Slice into squares and serve cold.
Notes
Be sure to press the cream cheese layer fully to the edges to prevent the gelatin from leaking into the crust. Always cool the gelatin to room temperature before pouring. Chill at least 4 hours or overnight for best results. For gluten-free, use certified gluten-free pretzels. For cleaner slices, line the pan with parchment paper.