Gluten-Free Strawberry Pretzel Dessert 🍓

Gluten-Free Strawberry Pretzel Dessert :strawberry:

Total Time: 2 hours 15 minutes
Yield: 16 servings


2 cups Gluten Free Pretzels, crushed
6 Tbsp. Granulated Sugar
½ cup Unsalted Butter, melted

8 ounces Cream Cheese, softened
¼ cup Granulated Sugar
1 tsp. Vanilla Extract

Whipped Cream:
1 cup Heavy Whipping Cream
½ cup Powdered Sugar
½ tsp. Vanilla Extract

Strawberry Layer:
1 package Strawberry Gelatin
2 cups Boiling Water
1 cup Frozen Strawberries, thawed and chopped into chunks
¼ cup Granulated Sugar

1 - 16 ounce container of Sour Cream
¼ cup Granulated Sugar
½ cup Toasted Pecans, chopped


Preheat your oven to 350 degrees.

In your food processor pulse the pretzels until there is a mixture of fine and small chunks. Add the sugar and melted butter. Pulse just until combined.

Grease a 9x13 baking dish with butter or coconut oil. Press the pretzel mixture into the baking dish in an even layer. Bake at 350 degrees for 15 minutes until the crust is lightly browned. Set aside.

In your mixer add the heavy whipping cream, powdered sugar, and vanilla. Using the whisk attachment beat on high until the whipped cream forms heavy peaks.

Using a mixer beat the cream cheese, sugar, and vanilla together. Add the whipped cream and gently fold it together with the cream cheese mixture. Spread this over the cooled pretzel crust. Place in the refrigerator for 1-2 hours to set.

In a medium heat-safe bowl add your gelatin, thawed and chopped strawberries, and sugar. Pour the boiling water over this mixture. Stir until all the gelatin is mixed in. Refrigerate for 1 hour or until the gelatin is slightly set.

Spread the strawberry gelatin mixture over the cream cheese mixture in the baking dish. Place back in the refrigerator for at least 4 hours. I prefer to chill overnight to let the gelatin get firm.

Mix together the sour cream and sugar. Spread this mixture over the gelatin layer. Sprinkle the top of the dessert with chopped toasted pecans.

You can serve this dessert immediately or cover it and store it in the refrigerator for up to 5 days.

Recipe courtesy of


At first this recipe appeared to be rather complex, but when you look at each layer it actually doesn’t seem that complicated! I would most definitely devour a tasty treat like this :yum: You’ve given me quite the craving for strawberries and whipped cream, @Amethyst! :laughing: :strawberry: :two_hearts:

Thank you for another fun recipe! :sparkling_heart:


Yeah, you can do each step and then put it together for a tasty dessert. Glad you liked it, Bry!