This Triple Berry Pretzel Dessert is a potluck classic that will be the hit at all of your summer barbecues! Join us for a Progressive Eats Pretzel Party!
Triple Berry Pretzel Dessert
I grew up on jello salads and desserts but I didn't have this glorious pretzel dessert until a few years back. Someone brought it to a branding and I loved the sweet and salty combo. When I saw that this month's Progressive Eats theme was pretzels, this was the first thing that popped in my mind.
I was telling Cody's girlfriend Abby that I was going to make this dessert over the weekend and she mentioned that her mom always makes it with mixed berries. I thought that was the perfect twist to the strawberry pretzel dessert that I remembered. Thanks Abby!
In addition to the strawberries, the blueberries and blackberries really made it a gorgeous dessert. I finished it off with little dollops of cool whip. This is the perfect dessert for cookouts and summer parties. It's cool and refreshing.
If you aren't into Jell-O and Cool Whip, check out this completely from scratch recipe from Creative Culinary! Barb's version is next on my list to make.
The whole family gave this dessert 2 thumbs up, we all loved it. I could've eat the entire pan all by myself, so thank goodness they were there to save me from my lack of will power.
It takes a bit of time to put all of the layers together but it's a great make ahead dessert for just about any occasion or family get together.
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- 2 cups pretzel crumbs (just pulse pretzels in the food processor or crush in a baggie)
- ¼ cup sugar
- ¼ cup melted butter
- 8 oz cream cheese, softened
- ¾ c powdered sugar
- 8 oz cool whip, plus more for garnish
- 2 3 oz boxes strawberry jello
- 2 cups boiling water
- 1 ½ cups sliced strawberries
- 1 cup blueberries
- 1 cup black berries
- Add cream cheese to mixer bowl and beat at medium speed until smooth and creamy, about 2 minutes. Add in powdered sugar and mix until combined. Fold in 8 oz cool whip. Spread over cooled crust. Place in refrigerator for 1 hour.
- Add jello to a shallow bowl and add boiling water, stir until jello is completely dissolved. Set aside to cool slightly. Stir in berries until well combined. Pour over cream cheese mixture and place in refrigerator to chill until set up, about 3 hours.
- Cut into squares to serve and garnish with additional cool whip.
Pretzels as an Ingredient
- Almond Pretzel Bread Pudding from All Roads Lead to the Kitchen
- Beer & Pretzel Cupcakes from Stetted
- Chocolate Peanut Butter Pie with Pretzel Crust from Creative Culinary
- Margarita Pie with a Pretzel Crust from The Wimpy Vegetarian
- Peanut Butter, Pretzel, Chocolate Chip Energy Bites from Healthy Delicious
- Pretzel and Mustard-Crusted Fish Fillets from Mother Would Know
Pretzels from Scratch
- Bread Pretzels with Beer Cheese from Pastry Chef Online
- Gluten Free Pretzel Dogs from The Tomato Tart
- Homemade Philly Style Soft Pretzels from The Food Hunter's Guide to Cuisine
- Pretzel Bites with Honey Mustard Dip from The Redhead Baker
- Pretzel Rolls from That Skinny Chick Can Bake
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we're having a Pretzel Party hosted by Heather Schmitt-Gonzalez, who blogs at All Roads Lead to the Kitchen. Since today is National Pretzel Day, we thought it was the perfect chance to feature all sorts of fabulous homemade pretzel recipes, recipes that feature pretzels (both soft and hard), and pretzels dips/condiments. We have a varied and delicious menu for today that we hope you'll enjoy!
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.