Tripleberry Pretzel Desert

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Prep Time: 40 min, Servings: 12
by Katie Doan - Fargo, ND

Tripleberry Pretzel Desert

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1/2 Cup of Butter, melted
1 Cup of Sugar
2 Cups of Old Dutch Pretzels Fat Free Mini Pretzels, coarsly crushed*
(Approximately 3oz Pretzels = 1 Cup)
1 - 8 oz Package of Cream Cheese, softened
1 - 8 oz Tub of Non Dairy Whipped Topping
1/2 lb. of Fresh Strawberries, sliced
1/2 lb. of Fresh Raspberries**
1/2 lb. of Fresh Blueberries**
1 Box of Junket Danish Dessert - Raspberry***
(Found in the baking isle near the gelatin/pudding products)
  • Preheat oven to 350°F.
  • Mix melted butter, 1/2 cup sugar and crushed Old Dutch Pretzels Fat Free Mini Pretzels in a small bowl.
  • Spread mixture into a greased 9 x 13 glass pan and bake for 10-15 minutes.
  • Remove from oven and let crust cool approximately 10-15 minutes (To cool crust faster place in the refrigerator for 10-15 minutes).
  • Mix cream cheese, 1/2 cup sugar, and whipped topping.
  • Spread mixture over cooled pretzel crust.
  • Next on top of cream cheese mixture evenly layer sliced strawberries, raspberries, and blueberries.
  • In a separate bowl, prepare the Danish Desert mix according to the “Fruit Sauce” directions on the box. Make sure that the sauce is dark red in color.
  • Once prepared cool sauce for a few minutes and then pour it over the fruit.
  • Place pan in the refrigerated to cool for at least 2-3 hours.
  • Serve Cold.
  • *Substitute any variety of Old Dutch Pretzels for the Old Dutch Pretzels Fat Free Mini Pretzels.
  • ** Substitute any variety of fresh fruit for the strawberries, blueberries, and raspberries.
  • ***Substitute Junket Danish Dessert- Raspberry for any variety of pie fillings.