Strawberry Pretzel Delight A refreshing twist on a classic dessert, this Strawberry Pretzel Delight features a crunchy pretzel crust topped with a creamy filling and luscious strawberry topping. Perfect for any occasion! Ingredients Crust 2 ¼ cups finely crushed pretzels (about 5 ½ cups whole pretzels) ¾ cup salted butter, melted 2 Tablespoons granulated sugar 2 Tablespoons brown sugar, firmly packed Topping ? cup granulated sugar 1 Tablespoon cornstarch 2 lbs strawberries, hulled and sliced 1 Tablespoon lemon juice ½ Tablespoon butter, salted or unsalted Filling 1 ½ cups heavy cream ½ cup powdered sugar 1 teaspoon vanilla extract 8 oz cream cheese, softened ½ cup granulated sugar Instructions Crust Preheat your oven to 375F (190C). In a medium bowl, combine the crushed pretzels, melted butter, granulated sugar, and brown sugar. Mix until the pretzels are thoroughly moistened. Press this mixture firmly and evenly into the bottom of a 13x9 pan. Bake in the preheated oven for 12 minutes. Once done, remove from the oven and let the crust cool completely while you prepare the strawberry topping. Strawberry Topping In a small saucepan, whisk together the granulated sugar and cornstarch. Add half of the sliced strawberries and the lemon juice, stirring to combine. Cook this mixture over medium/low heat until the berries release their juices. Increase the heat to medium and continue cooking, stirring constantly, until the mixture thickens. It should coat the back of a spoon and leave a trail when stirred. Remove from heat, then add the remaining strawberries and butter, stirring until the butter melts and the strawberries are evenly mixed. Let this mixture cool completely before preparing the filling. Filling In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat this mixture until it reaches thick, fluffy, and stiff peaks. Set it aside. In another medium bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until smooth and well combined. Spread this filling evenly over the cooled pretzel crust, ensuring it reaches the edges of the pan to prevent sogginess. Top the filling with the cooled strawberry mixture, spreading it evenly. Cover the dish with plastic wrap and refrigerate for at least 3-4 hours, or overnight, before serving. For neater slices, consider chilling the dessert in the freezer for 10-30 minutes before slicing.
