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No-Bake Strawberry Pretzel Dessert Bars

Close-up of a single serving of No-Bake Strawberry Pretzel Dessert Bars showing the pretzel crust, cream cheese layer, and strawberry topping.
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Make these easy, layered dessert bars featuring a salty pretzel crust, a creamy filling, and a sweet strawberry topping. This recipe requires no oven.

Ingredients

Scale
  • 1 1/2 cups crushed pretzels
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup frozen whipped topping, thawed
  • 1 (3 ounce) package strawberry flavored gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 (10 ounce) package frozen sliced strawberries, thawed and drained

Instructions

  1. Mix crushed pretzels, melted butter, and 1/4 cup granulated sugar in a bowl until combined. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Chill the crust for 30 minutes.
  2. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Gently fold in the thawed whipped topping. Spread this cream cheese mixture evenly over the chilled pretzel crust. Return the dish to the refrigerator while you prepare the topping.
  3. In a medium bowl, dissolve the strawberry gelatin completely in 1 cup of boiling water. Stir for at least 2 minutes.
  4. Add 1 cup of cold water to the gelatin mixture and stir well. Let the mixture cool at room temperature until it thickens slightly, about 20 to 30 minutes. Do not let it set completely.
  5. Gently fold the thawed and drained sliced strawberries into the slightly thickened gelatin mixture.
  6. Pour the strawberry gelatin mixture evenly over the cream cheese layer.
  7. Refrigerate the bars for at least 4 hours, or until the gelatin is fully set. Cut into squares before serving.

Notes

  • Use finely crushed pretzels for the best crust texture.
  • Make sure the gelatin mixture cools enough before adding it to the cream cheese layer, or it may melt the filling.
  • Drain the thawed strawberries well to prevent excess liquid from thinning the gelatin layer.

Nutrition

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