Strawberry Pretzel Dessert is a classic crowd-pleaser that brings together the perfect combination of sweet, creamy, salty, and crunchy. With a buttery pretzel crust, a smooth and creamy filling made with Daisy Sour Cream, and a bright strawberry topping, every bite is packed with delicious contrast.

Daisy Sour Cream adds a subtle tang that balances the sweetness and gives the creamy layer an irresistibly smooth texture. Topped with juicy strawberries and a sweet gelatin layer, this colorful dessert is as pretty as it is delicious.

Perfect for potlucks, holidays, family gatherings, or summer celebrations, this easy make-ahead dessert is always a welcome addition to the table. Just slice, serve, and enjoy a sweet treat that brings everyone back for seconds!

• Strawberry Gelatin (6 ounces): Acts as the binding glue and flavor booster for the fruit layer in a strawberry pretzel dessert. Both regular and sugar-free gelatin work well in this recipe.
• Boiling Water (2 cups): Used to dissolve and provide the liquid for the gelatin layer.
• Crushed pretzels (1 cup, about 2 cups whole pretzels): Creates the salty, crunchy base of the crust.
• Melted Unsalted Butter (6 tablespoons): Binds the pretzels together for the crust and adds a rich flavor.
• Sugar (2 tablespoons): Adds a touch of sweetness to the crust layer.
• Cream Cheese (8 ounces, softened): The creamy base of the cheesecake layer that adds a slight tang.
• Powdered Sugar (1/2 cup): The sweetener for the cheesecake layer, it blends easily with the cream cheese and sour cream.
• Vanilla Extract (1 teaspoon): Enhances the flavor of the other ingredients.
• Daisy Sour Cream (1 cup): Provides a rich, velvety, creaminess and tangy flavor that balances with the cream cheese and powdered sugar to create the cheesecake layer.
• Whipped Topping (2 cups): Lightens the cheesecake layer and adds a creamy sweetness to the filling.
• Strawberries (1/2 pound, sliced): Provides a firm texture and natural fresh fruit flavor that combines perfectly with the gelatin to form the jewel topping layer.
• Optional Whipped Topping and Pretzel Twists: Used to decorate each serving.

• To easily crush pretzels, pulse in a food processor or place in a zip-top bag and crush with a meat mallet or rolling pin. Stop when the pieces are the size of small peas.
• Don’t overbake the crust. It will look wet when it comes out of the oven. It will harden as it cools.
• Make sure the crust layer has cooled completely before adding cream cheese layer.
• Make sure cream cheese is at room temperature to ensure a smooth and lump-free texture.
• To quickly bring cream cheese to room temperature try one of these three methods.
  • Cut into small cubes and let sit for 15-20 minutes.
  • Leave in original wrapping and submerge in a bowl of warm water for 15 minutes.
  • Place unwrapped cream cheese on plate and microwave for 15 seconds, repeating in 10-15 second bursts until soft.
• Spread the cheesecake layer edge-to-edge to keep the crust from becoming soggy.
• Follow the water/gelatin ratio in the recipe, not on the box. The recipe needs less water than the box directions call for in order to properly set.
• Cool gelatin to room temperature before pouring over strawberries.
• Pour the gelatin gently over the strawberries to avoid splashing or disrupting the cheesecake layer.
• Frozen strawberries may be used in place of frozen. If using frozen strawberries, thaw, drain, and dry them completely. Extra juice from the thawed strawberries can inhibit the gelatin layer from setting properly.
• Other berries may be used in place of strawberries, such as blueberries, raspberries, or blackberries.
• Best made the day before you plan to serve to allow the gelatin layer time to set properly.
• The dessert will keep in the refrigerator for up to three days after preparation.
• Do not freeze dessert. The gelatin and cheesecake layers will separate if frozen.
• For easy slicing, run your knife under hot water and wipe between each cut. Lift slices out with a wide spatula.

1. Preheat the oven to 350°F. Line the bottom of an 8×8-inch square pan with parchment paper cut to fit the bottom only (do not bring parchment up the sides of the pan).
2. Combine the strawberry gelatin with the boiling water and stir until completely dissolved. Cool to room temperature.
3. Mix the pretzels, melted butter, and sugar. Transfer to the pan and press evenly over the bottom. Bake for 10 minutes (crust will look wet, it will harden as it cools). Cool to room temperature.
4. Beat the cream cheese with powdered sugar and vanilla on medium speed until fluffy and smooth. Add the sour cream and beat until completely incorporated. Gently fold in the whipped topping. Spread over the cooled crust, spreading to the edges to completely cover from side to side. Refrigerate for 30 minutes.
5. Hull and slice strawberries. Spread on top of the cheesecake layer. Gently pour the cooled gelatin over the cheesecake layer and refrigerate until set (at least 3-4 hours).