Ingredients
Scale
- 2 cups crushed pretzels (about 4–5 cups of whole mini pretzels)
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar (for crust)
- 1 package (8 oz) cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 package (6 oz) strawberry flavored gelatin
- 2 cups boiling water
- 16 oz frozen sliced strawberries, slightly thawed
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, 3 tablespoons of sugar, and the melted butter. Stir until the pretzels are evenly coated. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
- Bake the pretzel crust for 10 minutes. This helps the crust stay crunchy under the creamy layers. Once done, remove the dish from the oven and let the crust cool completely. This is a vital step; if the crust is warm, the next layer will melt.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until the mixture is smooth and light. Gently fold in the thawed whipped topping using a spatula until fully combined. Spread this mixture evenly over the completely cooled pretzel crust, making sure to spread it all the way to the edges of the dish to create a seal.
- In a separate heat-proof bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Stir well until no granules remain. Add the frozen strawberries to the hot gelatin mixture. This will help the gelatin cool down and begin to thicken slightly. Let it sit at room temperature for about 10-15 minutes.
- Carefully pour or spoon the strawberry mixture over the cream cheese layer. Ensure the cream cheese layer is “sealed” to the edges of the pan so the liquid gelatin doesn’t leak down into the pretzels. Place the dish in the refrigerator for at least 4 to 6 hours, or until the top layer is completely firm.
- Cook Time: 40 minutes
- Diet: Standard