I made other strawberry pretzel recipes from this site, but I love this one. Since we have a small family, I halved the recipe and it still came out great. (Only now, I want some more!)

Yum! I love this recipe. Thanks so much for sharing. I have made this dish for several years now, and your version of the recipe is very nice. Since I am usually serving a crowd, I used my 10 x 15 x 2 clear glass pan. I used your recipe with one extra block of cream cheese as I like a thick layer and had a bigger pan. I couldn't find 2 (10 oz) pkgs of frozen strawberries, so I used one 16 oz bag. I also like my strawberries not so whole, so I used a potato masher on them. For the crust I cooked it for 8 minutes this time, but it was sort of fragile. I have cooked it longer and it has gotten too hard... So for my oven I think 10 minutes is perfect. VERY IMPORTANT: Spread cream cheese all the way to the edges of the pan to keep the strawberries from seeping into the crust and making it soggy. Also, you must chill the strawberry mixture before you put it on the cream cheese layer, or it will melt its way through. I also chill the cream cheese layer while I am freezing the strawberry mixture until it is thickened. I am also very careful when adding the strawberry layer... I spoon the strawberries on and then slowly/carefully pour the rest of the juice. You must leave plenty of time for this to chill as it needs time to harden. I always make this the day before.

I made this for Thanksgiving Nov.27,08. I have tried other recipes like this one but this was the best. I made it a little different based on a previous review. I added 1 cup only of boiling water, and then the slightly defrosted strawberries. I Let it set in fridge for an hour before layering on top of the cream cheese layer. It was like a very thick strawberry topping when it was set and chilled. The pieces cut cleanly and evenly.

This was good, but im not sure what happened....my jello topping seemed kinda runny, had a hard time cutting in without it being kind of sloppy. It was still tasty, just not the big hit i was going for.

I've been making this recipe for years, but I make a few modifications that make it even better. First, instead of strawberry jello and berries, I use raspberry jello and frozen raspberries. The day before, I let the berries thaw over a collander. Once I have collected that juice, I combine it with boiling water to make the 2 cups the recipe calls for. Makes the top layer much more interesting.

My favorite dessert! We enjoy this at all holiday dinners (and when ever else I am not lazy enough to make it). I even eat it for breakfast the morning after the holiday ... it can't be worse than a donut, right?

amazing, just like my mom used to make. make sure to let each layer cool enough or it will get soggy and mush up together. it's great though! yummy!

I took this to a picnic tonight and came home with an empty dish. I followed the recipe exactly except (after reading other reviews) I chilled the jello/frozen strawberry mixture in the refrigerator for an hour after I combined them. That was too long and the mixture was completely set. I had to stir up the jello before pouring it over the cream cheese layer so it was not a smooth, pretty layer. Still looked OK and tasted great however. I used low fat whipped topping with no problems and plan to use low fat cream cheese the next time.

I've tried different versions and have found the crust to sometimes be too hard. This recipe made the perfect crust. I use butter pretzels(I like the flavor),and use a quart of fresh strawberries instead of frozen. Perfect dessert and again the crust was perfect.

I've been making this dish for many years. One varition: I sometimes use fresh strawberries, just add some ice cubes in with the jello and berries to help thicken it better. Also, I use sugar free jello & you can't taste the difference.

I made this for our family and some friends. The men did not like the pretzel crust, but loved the top. I loved all of it. I think next time I will make it with graham crust. I followed the recipe exactly.

Delicious. A friend told me about this several yeatrs ago but this was the first time I had tried it. We were delighted with this recipe. Who would've thought that a pretzel crust would be so wonderful?(It sounded a little strange to me...)Thanks!

I've had this dish on several occasions and I looked on this website for the recipe. Great dish and the perfect recipe for it. Came out perfect, followed the recipe exactly as written. Thanks Betilda. This one is going in the permanent file box.

I thought this was good, but next time I will use less butter in the crust!

After reading numerous reviews, I made this, and it turned out "Perfect"! Everyone is saying that the crust gets 'soggy', I have made this 5 times and it has never gotten soggy, even after it has been in the fridge for several days. I made it exactly like the recipe says except for this: I am a diabetic, so I used sugar-free jello, and I used Splenda instead of sugar. If it is made correctly, the crust will not get soggy. It is not the recipe that causes the soggy crust; it is the preparer. A wonderful recipe!!

My husband said this was better than his mom's recipe. I loved how creamy the white layer is!