Description
A layered dessert featuring a crunchy pretzel crust, creamy cheesecake-style filling, and a refreshing strawberry gelatin topping, perfectly balancing sweet and salty flavors.
Ingredients
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons granulated sugar
- 1 (8-ounce) block cream cheese, softened
- 1 cup granulated sugar
- 1 (8-ounce) carton whipped topping
- 1 (6-ounce) box strawberry gelatin
- 2 cups boiling water
- 1 cup cold water
- 4 cups fresh strawberries, sliced
Instructions
- Preheat oven to 200°C (400°F).
- Mix crushed pretzels, melted butter, and sugar until combined.
- Press mixture into a 9×13-inch baking dish to form the crust.
- Bake for 10 minutes, then let cool completely.
- Beat cream cheese and sugar until smooth and fluffy.
- Fold in whipped topping until light and airy.
- Spread cream mixture over cooled crust, sealing edges completely.
- Refrigerate for at least 1 hour.
- Dissolve strawberry gelatin in boiling water, stirring well.
- Add cold water and refrigerate until slightly thickened but pourable.
- Fold in sliced strawberries.
- Pour strawberry mixture over chilled cream layer.
- Refrigerate for 4–6 hours or overnight until fully set.
- Slice and serve chilled.
Notes
- Ensure cream layer fully covers crust to prevent sogginess.
- Allow crust to cool completely before adding filling.
- Use fresh, well-drained strawberries for best texture.
- Chill thoroughly for clean slices and firm layers.
- Prepare a day ahead for best flavor and structure.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
