Description
A nostalgic, no-bake layered dessert with a salty pretzel crust, creamy sweetened cream cheese filling, and a fresh strawberry jello topping.
Ingredients
- 2½ cups crushed salted pretzels
- ¾ cup melted butter
- 1½ cups sugar, divided
- 12 oz cream cheese
- 2 tsp vanilla
- 12 oz Cool Whip
- 6 oz strawberry gelatin (two 3‑oz packages)
- 2 cups boiling water
- 2 cups cold water
- 3–4 cups fresh strawberries, sliced
Instructions
- Preheat oven to 350°F and lightly butter a 9×13‑inch pan.
- In a bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press firmly into the pan and bake for 10 minutes. Let cool completely.
- Beat cream cheese, remaining ¾ cup sugar, and vanilla until smooth. Fold in Cool Whip and spread over cooled crust, making sure it reaches the edges to seal in the jello.
- Dissolve strawberry gelatin in boiling water, then stir in cold water until combined. Add sliced strawberries when the mixture is slightly thickened but still pourable (about 15 minutes chill).
- Carefully pour the jello mixture over the cream cheese layer. Cover and refrigerate for about 2 hours, until set.
- Cut into squares and serve chilled.
Notes
- Use gluten-free pretzels for a gluten-free version.
- Homemade whipped cream can be used instead of Cool Whip.
- Try different fruit flavors such as lemon, orange, or pineapple for a twist.
- Refrigerate leftovers for up to 2–3 days.
- Don't freeze—this can make the jello watery and soggy.
Nutrition
- Serving Size: 1 square
- Calories: Approx. 350
- Sugar: 28g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
