Strawberry Cream Cheese Pretzel Dessert
This strawberry cream cheese pretzel dessert is a sweet and salty dream, perfect for the summer. A brown sugar pretzel crust is topped with a rich, creamy strawberry cream cheese filling, whipped cream, and fresh, sliced strawberries.
Servings: 10 Servings
Calories: 648kcal
Ingredients
Pretzel Crust
- 2 ½ cups coarsely crushed pretzels
- ⅔ cup light brown sugar, packed
- 2 tablespoons all purpose flour
- 2 teaspoons vanilla extract
- ¾ cup butter, melted
Strawberry Cream Cheese Filling
- 5 oz evaporated milk
- 3.3 oz Sonic Strawberry Shake instant pudding (bought on Amazon)
- (2) 8 ounce cream cheese
- ¾ cup frozen pink lemonade concentrate
Homemade Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, sliced into thin slices
Instructions
- Preheat the oven to 350° and lightly spray a 9x13 baking dish. Set aside.
Pretzel Crust
- Using a food processor or a large baggie, add pretzels and crush into small pieces.
- In a large bowl, add coarsely crushed pretzels, brown sugar, flour, and vanilla. Stir.
- Melt butter and add to the pretzel mixture. Stir to combine.
- Spread the pretzel mixture into the prepared baking dish, and press into an even layer.
- Bake for 10 minutes then remove and let cool completely.
Strawberry Cream Cheese Filling
- In a small mixing bowl, combine a 5 oz can of evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in pink lemonade concentrate into the cream cheese.
- Next, gradually beat the pudding mixture into the cream cheese mixture.
- Spoon mixture onto cooled pretzel crust.
- Cover and refrigerate for at least 4 hours.
Homemade Whipped Cream
- To make the whipped cream, add heavy cream, sugar, and vanilla to a medium bowl and beat on high until stiff peaks form.
- When ready to serve, spread whipped cream over the filling mixture.
- Place sliced strawberries on top, slice and serve.
Notes
Storage
- Refrigerate for up to 4 days in a covered container or wrapped with plastic wrap.
- If you'd rather not have to clean your food processor, you can place the pretzels in a Ziploc bag and crush them with a rolling pin.
- The pretzels should be coarsely crushed, not pulverized.
- Be sure your crust is fully cooled before adding the cream cheese filling.
- Stop beating your whipped cream as soon as stiff peaks form. Overbeating it will deflate it.
Nutrition
Calories: 648kcal | Carbohydrates: 62g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 540mg | Potassium: 281mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1545IU | Vitamin C: 30mg | Calcium: 127mg | Iron: 1mg