CRUST:
- 2 Cups Crushed Pretzels
- 3/4 Cup 1 1/2 Sticks Butter, Melted
- 3 Tablespoons Granulated Sugar
CREAMY FILLING:
- 1 8 Ounce Block Cream Cheese, Softened to Room Temperature
- 1 Cup Granulated Sugar
- 1 8 Ounce Carton Cool Whip, Thawed
STRAWBERRY TOPPING:
- 1 6 Ounce Box Strawberry Flavored Jell-O
- 2 Cups Boiling Water
- 1 Cup Cold Water
- 4 Cups Sliced Fresh Strawberries
How to Make It
- Preheat oven to 400 degrees.
- In a medium bowl, mix together pretzels, melted butter and 3 tablespoons of sugar until evenly combined. Evenly press mixture into a 9 X 13 inch glass baking dish. Bake for 10 minutes, then allow to cool completely.
- In a large mixing bowl, using a handheld electric mixer, cream together the cream cheese and 1 cup of sugar on medium speed, until smooth and fluffy, about 2-3 minutes. Gently fold in the Cool Whip. Spread mixture evenly over the completely cooled pretzel crust. Cool in the fridge for at least 60 minutes.
- In a large mixing bowl, add Jell-O and pour boiling water over it. Stir until the Jell-O is completely dissolved, at least 2 full minutes. Mix in the cold water. Refrigerate for 90 minutes or until the mixture has slightly thickened. Mix in the sliced strawberries, then pour into the baking dish, over the cream cheese layer. Refrigerate until firmly set, 4-6 hours, or better overnight.
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