Description
A nostalgic layered dessert with a salty-sweet pretzel crust, creamy cheesecake filling, and fresh strawberry topping. Perfect for potlucks and summer gatherings.
Ingredients
Scale
For the Crust:
- For the crust:
- 2 cups finely crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- For the filling:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 8 oz whipped topping (like Cool Whip), thawed
- For the topping:
- 6 oz strawberry gelatin (Jell-O)
- 2 cups boiling water
- 16 oz frozen strawberries, partially thawed
- 1 cup fresh strawberries, sliced (for garnish)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C).
- 2. Make crust: Mix pretzel crumbs, melted butter, and sugar. Press firmly into a 9×13-inch baking dish. Bake for 10 minutes, then cool completely.
- 3. Make filling: Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. Chill 1 hour.
- 4. Make topping: Dissolve gelatin in boiling water. Stir in frozen strawberries. Refrigerate 20 minutes until slightly thickened.
- 5. Pour gelatin mixture over cream cheese layer. Chill 4+ hours or overnight.
- 6. Garnish with fresh strawberries before serving.
Notes
For a firmer set, use 1.5x the gelatin. Substitute raspberries or mixed berries for variation. Store covered in refrigerator for up to 3 days.