This is a classic recipe from the 70’s and 80’s. As a kid, I can remember it being at a ton of family get-togethers.
It’s easy to understand why. There’s the salty pretzel, a creamy middle layer and the sweet jello with fresh fruit.
One thing that makes the original version of this recipe not so healthy is a lot of butter. 3/4 Cup of butter. That would be 61 Freestyle points. That’s a lot of points.
To lighten up my version I used 2 teaspoons of honey (diluted with 1 teaspoon water) in place of the butter. This made the pretzels stick together.
I also used fewer pretzels than the original recipe calls for. The pretzel layer isn’t as thick, but it still tastes great.
The middle layer is usually a combination of cream cheese, cool whip, and sugar. I used reduced-fat cream cheese, fat-free cool whip and Splenda.
For the top layer, I simply substituted sugar-free jello for regular jello.
It’s an easy recipe to make, but it is a little time-consuming. First you have to let the jello cool in the fridge for about 30 minutes. I made the jello first so it had time to cool.
The pretzels are easy to make, but you have to bake them for 5 minutes then let them cool before adding the cream cheese layer.
Once the strawberry pretzel dessert is all put together you have to put it in the fridge for 2 hours to make sure the jello is completely set. Waiting is the hardest part for sure.
This is a great dessert to have at holiday parties. You can enjoy something sweet while sticking to your points.
Yield: 15 servings (4 Freestyle points per serving)
- 3 oz. pretzel sticks
- 2 teaspoons honey
- 1 teaspoon warm water
- 8 oz. reduced-fat cream cheese, room temperature
- 1/2 cup granulated Splenda
- 8 oz. fat-free Cool Whip
- .6 oz. sugar-free strawberry Jello
- 2 cups boiling water
- 1/2 cup cold water
- 10 oz. strawberries
Preheat oven to 350 degrees.
Mix together the boiling water and jello. Stir in the 1/2 cup of cold water. Place in the fridge to cool while getting the other layers ready.
Place 3 oz. of pretzel sticks in a large zip up bag and use a meat mallet to break them into smaller pieces. Do not turn them into crumbs.
Place the pretzel pieces in a medium bowl. In a small bowl add the 2 teaspoons honey and 1 teaspoon warm water. Mix together then add it to the pretzels. Stir together so the honey is on all of the pretzels.
Spray a baking pan with no-stick cooking spray, then add the pretzels. Spread the pretzels evenly across the pan.
Bake for 5 minutes, then let it cool.
In a medium bowl add the room temperature cream cheese and Splenda. Use a hand mixer until it is combined and smooth. Fold in the Cool Whip.
Add the cream cheese layer to the pretzel layer and spread across. Put it in the fridge.
Slice the strawberries and add them to the jello. Add the jello to the cream cheese layer.
Refrigerate 2 hours or until jello is completely set.