🍽️ Serves: 12
🕒 Prep Time: 30 min | Chill Time: 4–6 hours (or overnight)
✨ Ingredients:
🥨 Crust:
- 2 cups crushed pretzels (about 5 cups whole pretzels, crushed)
- ¾ cup unsalted butter, melted
- 3 tbsp granulated sugar
🍦 Cream Cheese Layer:
- 1 (8 oz) block cream cheese, softened
- ¾ cup granulated sugar
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
🍓 Strawberry Layer:
- 1 (6 oz) box strawberry Jell-O
- 2 cups boiling water
- 1½ to 2 cups sliced fresh strawberries
(or use frozen strawberries, slightly thawed)
👩🍳 Instructions:
1. Make the Pretzel Crust
- Preheat oven to 350°F (175°C).
- In a bowl, mix crushed pretzels, melted butter, and 3 tbsp sugar.
- Press mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes, then cool completely.
2. Prepare the Cream Cheese Filling
- In a medium bowl, beat softened cream cheese and ¾ cup sugar until smooth and creamy.
- Fold in whipped topping gently until well combined.
- Spread mixture evenly over the cooled pretzel crust, sealing all the edges so the Jell-O doesn’t seep through.
- Chill in the fridge for at least 30 minutes.
3. Make the Strawberry Topping
- In a large bowl, dissolve strawberry Jell-O in 2 cups boiling water.
- Stir in sliced strawberries.
- Let the mixture cool to room temperature, then gently pour over the cream cheese layer.
🔴 Do not pour hot Jell-O over the cream layer or it will melt and mix.
4. Chill & Serve
- Refrigerate the entire dish for at least 4 hours or until fully set.
- Slice into squares and serve chilled. Optional: Top with a dollop of whipped cream or extra strawberries!
💡 Tips & Variations:
- Swap strawberries for raspberries + raspberry Jell-O.
- Add a splash of vanilla or lemon zest to the cream cheese layer for extra flavor.
- Make individual cups using clear plastic dessert containers for parties.
