Table of Contents
Toggleyield: 16 SERVINGS
prep time: 20MINUTES MINS
cook time: 10MINUTES MINS
resting time: 3HOURS HRS
total time: 30MINUTES MINS
Ingredients
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 cheese, at 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
- 1½ cups (375 ml) cold water
- 4 cups (576 g) sliced strawberries
Instructions
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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.
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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.
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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.
Notes
- 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: 293kcal, carbohydrates: 39g, protein: 3g, fat: 15g, saturated fat: 9g, polyunsaturated fat: 1g, monounsaturated fat: 4g, trans fat: 1g, cholesterol: 41mg, sodium: 311mg, potassium: 107mg, fiber: 1g, sugar: 29g, vitamin a: 485IU, vitamin c: 21mg, calcium: 41mg, iron: 1mg