Amish Pretzel Pudding

Amish Pretzel Pudding by

Chef Bruce Brown


Shopping List

  • 3C pretzels, crushed
  • 1C brown sugar
  • 1⁄2C margarine, melted
  • 1 pack cream cheese
  • 1C sugar
  • 1T vanilla extract
  • 2 – 3.4 oz. boxes orange gelatin
  • 1⁄2C water, boiling
  • 2C whipped cream



  1. In one mixing bowl, combine the crushed pretzels, brown sugar and margarine. Line the bottom of the baking dish with the mixture, reserving 1⁄2C for the top.
  2. In another mixing bowl, beat the cream cheese, sugar and vanilla until smooth.
  3. In a third mixing bowl, whisk together the gelatin and the boiling water until dissolved.
  4. Add the dissolved gelatin to the cream cheese, mixing until smooth.
  5. Fold the whipped cream into the cream cheese/gelatin mixture.
  6. Pour the mixture carefully into the dish over the crust, spreading to the corners. Sprinkle the reserved crust on top and refrigerate until set.