Description
A delightful dessert that combines the salty crunch of pretzels with a creamy cheesecake layer and fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 2 cups crushed pretzels (about 1 1/2 cups whole pretzels)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for the crust)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping (such as Cool Whip)
- 1 cup boiling water
- 6 oz strawberry gelatin (one package)
- 2 cups fresh strawberries, sliced
- 1/2 cup granulated sugar (for the filling)
- Additional whipped topping for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and 1/4 cup of granulated sugar. Mix until well coated.
- Press the pretzel mixture into the bottom of a 9×13 inch baking dish and bake for about 10 minutes. Let it cool completely.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, mixing well. Fold in whipped topping gently.
- Dissolve strawberry gelatin in 1 cup of boiling water and let it cool for about 10 minutes. Stir in sliced strawberries and remaining 1/2 cup of granulated sugar.
- Spread the cream cheese filling over the cooled pretzel crust. Pour the strawberry mixture over the cream cheese layer and spread evenly.
- Cover with plastic wrap and refrigerate for at least 2-4 hours until the gelatin is fully set. Cut into squares and serve.
Notes
- Choose fresh, ripe strawberries for the best flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Consider using different fruits or crust options for variations.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: strawberry, pretzel, salad, dessert, no-bake