Description
A nostalgic dessert featuring a crunchy pretzel crust, creamy filling, and a sweet-tart strawberry layer, perfect for summer gatherings.
Ingredients
Scale
- 6 oz strawberry Jell-O mix
- 2 cups boiling water
- 16 oz strawberries (fresh or frozen, hulled & sliced)
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup unsalted butter
- 3 tbsp granulated sugar
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 8 oz Cool Whip (thawed in refrigerator)
Instructions
- Dissolve the strawberry Jell-O mix in 2 cups of boiling water, stirring until fully dissolved.
- Fold in the hulled and sliced strawberries and set aside.
- Preheat your oven to 350°F (175°C).
- Crush the pretzels in a food processor or in a resealable bag with a rolling pin until coarse.
- Melt the unsalted butter in a small saucepan over medium heat and stir in the 3 tablespoons of granulated sugar.
- Mix the butter and sugar with the crushed pretzels in a large bowl until combined.
- Press this mixture into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes, then allow to cool completely.
- Beat the softened cream cheese in a mixing bowl until smooth.
- Gradually add in the 1/2 cup granulated sugar and mix until creamy.
- Fold in the Cool Whip until light and fluffy.
- Spread the cream cheese mixture evenly over the cooled pretzel layer.
- Pour the strawberry Jell-O mixture on top carefully.
- Refrigerate for at least 4 hours or overnight to set before serving.
Notes
Make-ahead for up to two days, cover and refrigerate. Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg