Description
A delightful layered dessert featuring a salty pretzel crust, creamy filling, and sweet strawberry Jell-O topping. Perfect for potlucks and summer gatherings.
Ingredients
Scale
For the Crust:
- For the crust:
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- For the cream layer:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 8 oz whipped topping (Cool Whip)
- For the Jell-O layer:
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 cups cold water
- 1 cup fresh strawberries, sliced (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Mix crushed pretzels, melted butter, and 3 tbsp sugar. Press firmly into a 9×13″ baking dish.
- Bake crust for 10 minutes. Remove and let cool completely.
- Beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping.
- Spread cream mixture evenly over cooled crust. Refrigerate 30 minutes.
- Dissolve Jell-O in boiling water. Add cold water and stir. Let cool 15 minutes at room temperature.
- Gently pour Jell-O over cream layer. Add strawberry slices if using.
- Refrigerate at least 4 hours or until fully set before cutting into squares.
Notes
For best results, chill overnight. Substitute raspberry Jell-O and fresh raspberries for variation. Store covered in refrigerator for up to 3 days.