yield: 16 SERVINGS
prep time: 20MINUTES 
cook time: 10MINUTES 
resting time: 3HOURS 
total time: 30MINUTES 


For the Crust:

  • 2 cups (160 g) finely crushed pretzels
  • 3 tablespoons granulated sugar
  • ¾ cup (170.25 g) salted butter, melted

For the Filling:

  • 8 ounces (226.8 g) cream cheeseat room temperature
  • 1 cup (200 g) granulated sugar
  • 8 ounces (226.8 g) Cool Whip

For the Strawberry Topping:

  • 2 cups (500 ml) boiling water
  • 6 ounce (170.1 g) package Strawberry Jell-O
  •  cups (375 ml) cold water
  • 4 cups (576 g) sliced strawberries


  • Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9×13-inch baking pan. Bake for 10 min, then cool completely.
  • Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.
  • Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.


  • Pretzels: For this recipe, I suggest using small pretzel twists or sticks. They will be easier to measure and crush.
  • Cool Whip: I do not recommend substituting fresh whipped cream, as it’s not as stable and can cause the filling to weep and create a soggy crust.
  • Recipe Variations: See the post above for ideas on different fruit/Jello combinations.
  • Serving: Serve plain or with a dollop of whipped cream!
  • Storing: Keep covered in the refrigerator for up to 3 days.
  • Make-ahead: This recipe is the ideal make-ahead dessert. Since it requires a minimum of 3 hours to set I would recommend making it the day before you plan to serve it.

Nutritional values are based on one serving

calories: 293kcalcarbohydrates: 39gprotein: 3gfat: 15gsaturated fat: 9gpolyunsaturated fat: 1gmonounsaturated fat: 4gtrans fat: 1gcholesterol: 41mgsodium: 311mgpotassium: 107mgfiber: 1gsugar: 29gvitamin a: 485IUvitamin c: 21mgcalcium: 41mgiron: 1mg

By Admin

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