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Strawberry Cream Cheese Dessert

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Strawberry Cream Cheese Dessert
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  • Prep 40 min
  • Total 1 hr 40 min
  • Ingredients 11
  • Servings 12
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The sweet-salty, smooth-crunchy flavors and textures you love in a traditional strawberry-pretzel salad come to life in this beautiful layered dessert! A pre-baked crushed pretzel crust is topped with a fluffy no-bake cheesecake filling and a sweet strawberry topping, then refrigerated until set. The results are an elevated version of a potluck favorite that will have all the jaws dropping.
By Pillsbury Kitchens
Updated Mar 3, 2020

Ingredients

Crust

  • 1 cup finely crushed pretzels
  • 4 teaspoons sugar
  • 1/3 cup margarine or butter, melted

Filling

  • 1/4 cup cold water
  • 1 envelope unflavored gelatin
  • 1 (8-oz.) pkg. light cream cheese (Neufchatel), softened
  • 1 cup sugar
  • 1 (8-oz.) container frozen light whipped topping, thawed

Topping

  • 1 (6-oz.) pkg. strawberry gelatin
  • 1 1/2 cups boiling water
  • 2 (10-oz.) pkg. frozen strawberries in light syrup, partially thawed, broken apart

Steps

  • 1
    Heat oven to 400°F. Spray sides only of 9-inch springform or 13x9-inch pan with nonstick cooking spray. In small bowl, combine crushed pretzels and 4 teaspoons sugar; mix well. Add margarine; stir until well combined. Press mixture in bottom of sprayed pan. Bake at 400°F. for 8 to 10 minutes or until set.* Cool.
  • 2
    Place cold water in small saucepan or 2-cup microwave-safe measuring cup. Sprinkle unflavored gelatin over water; let stand 3 minutes to soften. Heat over low heat, or microwave on HIGH for 30 to 40 seconds, until gelatin is dissolved. Cool slightly.
  • 3
    In medium bowl, beat cream cheese and 1 cup sugar until well blended. Beat in gelatin mixture until blended. Place bowl in freezer for 5 minutes.
  • 4
    Beat cream cheese mixture at high speed for 2 minutes. Fold in whipped topping. Spread mixture evenly over crust. Refrigerate while preparing topping.
  • 5
    In medium bowl, combine strawberry gelatin and boiling water; stir until gelatin is dissolved. Add frozen strawberries. Stir to separate strawberries and thicken gelatin slightly. Pour evenly over cream cheese mixture. Refrigerate at least 1 hour to set. Store in refrigerator.

Tips from the Pillsbury Kitchens

  • tip 1
    *For 13x9-inch pan, bake crust at 400°F. for 5 to 8 minutes or just until set. DO NOT OVERBAKE.
  • tip 2
    Unflavored gelatin contains no sugar, coloring or flavor. It is used to set clear jelly desserts, Bavarian creams, aspic and clear savory glazes.
  • tip 3
    To reduce the amount of fat in each serving of this dessert by about 7 grams, use fat-free pretzels, fat-free cream cheese and nonfat whipped topping.
  • tip 4
    Prepare this yummy dessert a day in advance. Cover it and keep it refrigerated.

Nutrition Information

330 Calories, 12g Total Fat, 4g Protein, 52g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
6g
30%
Cholesterol
15mg
5%
Sodium
250mg
10%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
4%
Sugars
44g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 2 Fruit; 3 1/2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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