Ingredients
- 2½ cups crushed pretzels
- ¾ cup unsalted butter, melted
- 3 tablespoons granulated sugar (for crust)
- 12 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 2 teaspoons vanilla extract
- 12 ounces whipped topping, thawed
- 6 ounces strawberry flavored gelatin
- 2 cups boiling water
- 3–4 cups fresh strawberries, hulled and sliced
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix crushed pretzels, melted butter, and 3 tablespoons sugar until well combined.
- Press mixture firmly into the bottom of the baking dish to form an even crust.
- Bake for 8–10 minutes, then cool completely.
- Beat softened cream cheese and 1 cup sugar until smooth and creamy.
- Mix in vanilla extract.
- Fold in whipped topping until fully incorporated and fluffy.
- Spread cream cheese mixture evenly over cooled crust, sealing edges. Refrigerate 30 minutes.
- Dissolve strawberry gelatin in boiling water, stirring until fully dissolved. Cool to room temperature without setting.
- Stir in sliced strawberries.
- Carefully pour gelatin mixture over chilled cream layer.
- Refrigerate at least 4 hours, or until fully set.
- Slice into squares and serve chilled.
Notes
- Ensure the cream cheese layer seals the edges to prevent a soggy crust.
- Allow gelatin to cool before pouring to avoid melting the cream layer.
- Do not crush pretzels too finely to maintain texture.
- Fresh strawberries provide the best texture and flavor.
- Chill overnight for best slicing results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
