Strawberry Pretzel Dessert (also known as Strawberry Pretzel Salad) is a light and refreshing spring/summer dessert that's been around forever, but never gets old. In order to reduce the calories, fat and sugar content of this recipe, I made some substitutions and loved the result!
Double this for a 9x13 pan and a surefire potluck hit. For a festive Memorial Day or Forth of July dessert, add at handful of blueberries in with the strawberries.
Strawberry Pretzel Dessert
3/4 cups crushed pretzels
2 Tbsp. Splenda
1/3 c. light butter, melted
1/2 cup Splenda
1 tsp vanilla extract
1 (8 ounce) packages light cream cheese
1 1/2 c. Cool Whip, thawed
1 small pkg. sugar-free strawberry flavored gelatin
1 cup boiling water
2-3 ice cubes
8 oz. strawberries, sliced (about 1 1/2 cups)
Directions:4 WW Points + for 1/16th of recipe.
- Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 2 tablespoons Splenda and melted butter. Press into the bottom of an 8x8 or 9x9 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
- In a medium bowl, beat the 1/2 cup Splenda, vanilla and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. (Make sure you seal the edges of the pan with the cream mixture so the gelatin layer doesn't leak through). Refrigerate until set, about 30 minutes.
- In a medium bowl, stir together the gelatin mix and boiling water. Add ice cubes to help it cool faster. Mix in strawberries. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.