Tropical Strawberry Pretzel Delight

A unique tropical twist on the classic Strawberry Pretzel Salad, this dessert combines the flavors of coconut and mango for a refreshing summer treat. Perfect for parties and BBQs, it offers a satisfying crunch with a creamy finish.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 12

Ingredients

2 cups crushed pretzels

3/4 cup melted unsalted butter

3 tbsp granulated sugar

1 cup cream cheese

1 cup whipped topping

1/4 cup coconut cream

1/4 cup sugar

1 lb fresh strawberries, hulled and sliced

1/2 cup diced mango

1 package (3 oz) mango gelatin

2 cups boiling water

1 cup cold water

1/4 cup toasted coconut flakes

Instructions

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix crushed pretzels, melted butter, and 3 tbsp sugar. Press the mixture into the bottom of a 9x13-inch baking dish.

3. Bake for 10 minutes, then let it cool completely.

4. In a separate bowl, beat cream cheese, 1/4 cup sugar, coconut cream, and whipped topping until smooth. Spread this mixture over the cooled pretzel crust.

5. In another bowl, dissolve mango gelatin in boiling water. Stir in cold water and let it cool until slightly thickened.

6. Arrange sliced strawberries and diced mango evenly over the cream cheese layer.

7. Pour the cooled gelatin mixture over the fruit layer. Refrigerate for at least 2 hours or until the gelatin is set.

8. Before serving, sprinkle toasted coconut flakes on top.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This dessert is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.