Ingredients
Method
Preparation and Baking
- Preheat the oven to 350°F (175°C).
- Place pretzels into a zip-top bag and crush them into coarse crumbs.
- In a mixing bowl, stir the crushed pretzels with 1/4 cup sugar and the melted butter. Press this mixture into the bottom of a 13×9 inch baking dish to form a crust.
- Bake for 10 minutes, then let it cool completely.
Mixing the Filling
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla with an electric mixer for about 5 minutes.
- Gently fold in the thawed whipped topping until fully mixed.
- Spread this creamy mixture over the cooled pretzel crust and refrigerate for 1 hour.
Preparing the Topping
- In a separate bowl, whisk the Jell-O and boiling water together for about 2 minutes until it is fully dissolved.
- Stir in the sliced frozen strawberries and allow the mixture to rest for 2 minutes.
- Carefully spoon the Jell-O mixture over the cream cheese layer and spread it out evenly.
Chilling
- Cover the dish and refrigerate for at least 6 hours.
- For a cleaner finish, you can skim off any froth on top.
- If using fresh strawberries, let the Jell-O cool to room temperature before adding them.
Notes
Store any leftovers in the refrigerator, covering the dish with plastic wrap or a lid. It can last for up to 3 days. For an even crunchier crust, bake the pretzel crust a little longer but keep an eye on it to prevent burning. For a low-sugar option, substitute granulated sugar with a sugar alternative. You can also switch up the flavor by using different Jell-O flavors like raspberry or peach.