Strawberry Pretzel Delight

 

Many years ago, my mom made this delicious and cool desert for a church Sunday School picnic.   It was wonderful and became one of my favorites.  It's easy to make and uses relatively few ingredients.  Since we are in the throws of a HUGE heat wave here in Rhode Island, this would be a wonderful way to use strawberries to cool off.  I hope you enjoy it!

Ingredients
One large bag pretzel sticks or knots crushed (reserve 1/2 cup for topping)
1/4 cup butter melted
1/2 cup sugar

Two pounds strawberries fresh or frozen hulled and sliced
Two 3 oz. packages strawberry gelatin
Three containers whipped topping
One 8 oz. cream cheese softened
One cup of sugar
1/2 cup coarsely chopped pecans
1/2 crushed pretzels

To begin, crush the pretzels to a coarse consistency. Reserve 1/2 cup of the pretzels for the topping and set aside.  Place the pretzels in a large bowl an add the melted butter and sugar and mix thoroughly until well mixed.  Put pretzel mixture into a 13 x 9 baking dish and press on the pretzel out on the bottom of the pan, in the same manner, you would as a graham cracker crust.  Place in a pre-heated 400-degree oven for 8 to 10 minutes.  Keep an eye on the crust as it is baking to make sure that it does not burn.  Remove from the oven and allow to cool completely.  

Once the crust has cooled, mix the cream cheese and sugar in a mixer and add two containers of whipped topping.  Blend thoroughly. Spread the cream cheese mixture evenly over the crust.  Place in refrigerator to chill for at least one hour.  Hull and slice the fresh strawberries.  I recommend that you do this the night before and freeze the berries.  This will help the gelatin set up quicker.  You may also use store-bought frozen strawberries but fresh berries are always better!  Make gelatin according to package directions and add the frozen berries to the gelatin.  Place gelatin in the refrigerator for 45 minutes or until it starts to thicken.  Pour the mixture over the top on the cream cheese mixture and place the pan in the refrigerator and allow to cool and set completely.  This could take several hours.  Once the mixture has set, mix the cream cheese and sugar in a mixer and add the whipped topping.  Blend thoroughly.  Spread the third container of whipped topping evenly over the crust. Top with pecans and pretzels and chill for at least two more hours.  Top the center of the dessert with a few fresh whole berries.

I hope you try this dessert it really is a fantastic summer treat. You may have a new favorite.
 

     All the best to you and those you hold dear, and only the best for your table!  Until next time, I remain yours, Bobby.