A sweet-and-salty classic that’s perfect for summer gatherings, potlucks, and family dinners. Fresh strawberries give this nostalgic dessert a bright, homemade flavor.
Prep Time: 30 minutes
Chill Time: 4-6 hours
Servings: 12
Ingredients
Pretzel Crust
- 2½ cups crushed pretzels
- ¾ cup unsalted butter, melted
- 4 tablespoons granulated sugar
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces whipped topping, thawed
Strawberry Topping
- 2 (3-ounce) boxes strawberry gelatin
- 2 cups boiling water
- 1½-2 cups cold water (see directions)
- 1 pound fresh strawberries, hulled and sliced
Directions
1 Prepare the crust: Preheat oven to 350°F. Combine crushed pretzels, melted butter, and 3 tablespoons sugar. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes. Cool completely.
2 Make the cream layer: In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Fold in whipped topping until fully combined. Spread evenly over the cooled pretzel crust, making sure to seal the edges to prevent the gelatin from seeping through. Refrigerate while preparing the topping.
3 Prepare the strawberry layer: Dissolve both boxes of strawberry gelatin in 2 cups boiling water, stirring until completely dissolved. Stir in enough cold water to equal a total of 4 cups of liquid (about 2 cups cold water). Allow the gelatin to cool until it begins to thicken slightly but is not set.
4 Add the strawberries: Fold the sliced fresh strawberries into the cooled gelatin mixture. Carefully spoon the mixture over the cream cheese layer.
5 Chill: Refrigerate for at least 4-6 hours, or until the gelatin is completely set.
Tips for Success
- Be sure the pretzel crust is completely cool before adding the cream cheese layer.
- Spread the cream cheese mixture all the way to the edges of the pan to create a seal between the crust and gelatin.
- Allow the gelatin to cool before pouring it over the cream layer to keep the layers distinct.
- For the best flavor, serve well chilled.