Description
A delightful layered dessert combining sweet and salty elements with strawberry Jell-O, a pretzel crust, and a creamy cheese mixture.
Ingredients
Scale
- 6 oz strawberry Jell-O mix
- 2 cups boiling water
- 16 oz strawberries (fresh or frozen, hulled & sliced)
- 2 1/2 cups salted pretzels (measured before crushing)
- 3/4 cup unsalted butter
- 3 tbsp granulated sugar
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 8 oz Cool Whip (thawed in refrigerator)
Instructions
- Boil 2 cups of water. Remove from heat once boiling.
- Pour boiling water into a bowl with 6 oz of strawberry Jell-O mix. Stir until dissolved.
- Add hulled and sliced strawberries to the Jell-O mixture and mix well.
- Allow the mixture to cool and pour it into a 9×13 inch baking dish. Refrigerate to set for about 4 hours or overnight.
- Crush the salted pretzels until coarsely crushed.
- Combine crushed pretzels, 3 tbsp of sugar, and melted 3/4 cup butter in a mixing bowl. Mix until coated.
- Press the pretzel mixture into the bottom of the 9×13 inch baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 10 minutes. Let it cool completely.
- Beat the softened cream cheese with 1/2 cup of sugar until smooth.
- Fold in the thawed Cool Whip into the cream cheese mixture gently.
- Spread the cream cheese and Cool Whip mixture over the cooled pretzel layer.
- Pour the Jell-O mixture over the cream cheese layer evenly.
- Return the entire dish to the refrigerator for at least 1-2 hours before serving.
Notes
Use fresh strawberries for better flavor, and allow layers to set completely for a well-structured dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 22g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry dessert, pretzel salad, summer dessert, layered dessert, no-bake recipe