Pittsburgh Strawberry Pretzel Tart

  • Author: The Kitchen Whisperer
  • Yield: 16

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  • 2 cups crushed pretzels (maybe about 4 cups before you crush them)
  • 1 1/2 sticks (3/4 cup) melted butter
  • 1/4 cup brown sugar
  • 2 cups hot fudge sauce, warmed

Cream Cheese Filling

  • 8 ounces softened cream cheese
  • 3/4 cup sugar (regular or confectioners) – I used confectioner’s
  • 1 teaspoon vanilla bean extract
  • 1 1/2 cups Cool Whip (or whipped cream).

Strawberry Topping

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon corn starch
  • 1 1/2 tablespoon strawberry Jello mix
  • 1 pint fresh strawberries


Make the crust

  1. Preheat oven to 350ºF.
  2. In a bowl combine the pretzels, butter and brown sugar.
  3. Line a pan with foil if not using a springform pan.
  4. Press firmly into a 10 inch tart pan or 8×8″ glass pan lined with buttered foil (with a 1″ overhang)
  5. Bake for 10 minutes.
  6. Remove from the oven and spread the hot fudge on the bottom.
  7. Cool completely ~30-45 minutes.

Make the cream cheese filling

  1. Beat the cream cheese and sugar until smooth.
  2. Add vanilla.
  3. Fold in the Cool Whip and spread into completely cooled crust.

Make the strawberry topping

  1. Combine the sugar, water, and corn starch and bring to a full, rolling boil on the stove.
  2. Boil for two minutes, whisking constantly.
  3. Remove from heat.
  4. Add the Jello and whisk until combined.
  5. Allow to cool slightly.

Finishing Touches

  1. Arrange the berries on top of the cream cheese layer and then drizzle the Jello mixture over the berries, trying to cover each berry.
  2. Refrigerate uncovered at least 3 hours or until the Strawberry Topping jello layer is firm.
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