A classic sweet-and-salty layered dessert with a crisp pretzel crust, creamy cream cheese filling and a bright strawberry gelatin topping. The salty pretzels are a perfect contrast to the sweet strawberry and cream layers.
Servings: About 12
Prep Time: About 25 minutes, plus chilling
Cook Time: 8 minutes
Prep Time: About 25 minutes, plus chilling
Cook Time: 8 minutes
Ingredients:
Pretzel Crust:
- 2 cups crushed unsalted pretzels
- ¾ cup butter, softened
- 3 tablespoons granulated sugar
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 cups Cool Whip, thawed
Strawberry Layer:
- 1 large package strawberry Jell-O
- 2 cups boiling water
- 2 (10-ounce) packages frozen strawberries, barely thawed
Instructions:
- Preheat the oven to 400°F.
- Combine the crushed pretzels, softened butter and 3 tablespoons sugar.
- Press the mixture evenly into an 8 x 12-inch or 9 x 13-inch baking pan.
- Bake for 8 minutes. Remove from the oven and allow the crust to cool completely.
- For the second layer, beat the softened cream cheese with ½ cup sugar until smooth and well combined.
- Gently fold in the thawed Cool Whip.
- Spread the cream cheese mixture evenly over the completely cooled pretzel crust. Refrigerate while preparing the strawberry layer.
- Dissolve the strawberry Jell-O completely in 2 cups boiling water.
- Add the barely thawed strawberries and allow the mixture to cool and thicken slightly.
- Carefully pour the strawberry mixture over the chilled cream cheese layer.
- Refrigerate until completely set.
- Cut into squares and serve chilled.
Tip: This dessert is best served the same day it is assembled so the pretzel crust remains crisp. The pretzel crust can be baked a day ahead, cooled completely and kept covered until you're ready to assemble the remaining layers.
Source: Betty Nicklas’ Recipe