Cherry Pretzel Dessert Recipe

Cherry Pretzel Dessert
Diana Rattray
Prep: 10 mins
Cook: 8 mins
Refrigerate: 60 mins
Total: 78 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
240 Calories
9g Fat
39g Carbs
3g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 240
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 27%
Cholesterol 25mg 8%
Sodium 234mg 10%
Total Carbohydrate 39g 14%
Dietary Fiber 0g 1%
Total Sugars 25g
Protein 3g
Vitamin C 2mg 11%
Calcium 89mg 7%
Iron 0mg 2%
Potassium 158mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy dessert is made with a crunchy pretzel crust. The slightly salty crust and sweet filling and topping make this an extra special dessert.

This is similar to the classic strawberry pretzel salad or dessert.

Ingredients

  • 1 1/2 cups finely crushed pretzels

  • 1/4 cup sugar

  • 1/2 cup (4 ounces) unsalted butter, melted

  • 1 (12-ounce) can sweetened condensed milk

  • 1/2 cup cold water

  • 1 (3 2/5-ounce) package vanilla pudding mix

  • 1/2 (8-ounce) container frozen lite whipped topping, about 2 cups, thawed

  • 1 (21-ounce) can cherry pie filling

Steps to Make It

  1. Heat the oven to 350 F (180 C/Gas 4). 

  2. In a large bowl, combine the crushed pretzels, 1/2 cup of sugar, and melted butter. Blend well. Press the pretzel mixture into a 9x 13 x 2-inch baking pan. Bake for 8 minutes. Remove from the oven and set aside to cool.

  3. In another bowl with an electric mixer on low, combine the condensed milk and water until well blended. Add the pudding mix and beat on medium-high for 2 minutes.

  4. Refrigerate for 10 minutes.

  5. Fold in the whipped topping until well incorporated. Spread over the cooled crust and refrigerate until the filling is firm.

  6.  Spoon the cherry pie filling over the filling layer. Cover and refrigerate until serving time.

  7. If desired, top each serving with a dollop of freshly whipped cream or whipped topping.

Variation

  • If you prefer a sweet graham cracker crust, use 1 1/2 cups of crushed graham crackers, vanilla wafers, or shortbread cookies instead of the pretzels and increase the sugar from 1/4 to 1/3 cup.

You might also like this no-bake cherry cheesecake pie and the individual cherry cobblers.