Gluten Free Strawberry Pretzel Dessert
Apr 14, 2026This is one of my favorite desserts, and it's one you'll typically only find at a family gathering in the US.
Honestly, I've never seen it on a menu at a restaurant.
This is an adaptation of several recipes, and I have included ways to make it more carb friendly if that's something you need.
Enjoy!
Ingredients
6 ounces strawberry Jello - regular or sugar free
2 cups water
2 cups of crushed gluten free salted pretzels
1/4 cup granulated sugar or 1/8 cup each granulated sugar and sugar substitute of your choice
8 tablespoons unsalted butter
8 ounces reduced fat cream cheese, softened
1/2 cup of sugar or 1/4 cup each granulated sugar and sugar substitute
8 oz cool whip, thawed in the fridge
1 pound fresh strawberries, hulled and sliced
Instructions
Pre-heat oven to 350°F.
Combine strawberry Jell-O in 2 cups boiling water and stir until completely dissolved.
Set aside to cool to room temperature.
You can crush the pretzels in a Ziploc freezer bag, using a rolling pin or pulse in a food processor.
In a medium sauce pan, melt the butter and add 1/4 cup sugar and stir.
Mix in crushed pretzels.
Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
Use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white.
Fold in 8 oz Cool Whip until no streaks of cream cheese remain.
Spread mixture over cooled pretzel base, spreading to the edges of the dish to create a tight seal.
Refrigerate 30 min.
Hull and slice 1 pound of strawberries and stir into your room temperature Jello.
Pour and spread the strawberry Jello mixture evenly over your cooled cream cheese layer and refrigerate until set (2-4 hours).
There is so much more Gluten Free Goodness!
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