Ingredients
The following ingredients have 2 Servings
- 12 ounces crushed pretzels (3/4 of a one pound bag)
- 1 cup butter (two sticks, melted)
- 1 - 2 tablespoons sugar (I used one)
- 2 cups whipped cream (whip 8 ounces of cream to get about 2 cups)
- 1 cup sugar
- 8 ounces cream cheese (cut into small pieces)
- 6 ounce package Strawberry JELL-O
- 2 cups boiling water
- 2 10 ounce packages frozen strawberries (unthawed (or 2 cups of your own frozen strawberries))
Instruction
- Pre-heat the oven to 350 and spray a 13 x 9" or similar sized pan with cooking spray
- Meanwhile, crush the pretzels into small pieces. I put them in a baggie and whacked them with a rolling pin.
- Mix the pretzels, sugar and butter in the pan and bake for 10 - 12 minutes to form the crust. Allow to cool before adding the cream cheese layer.
- Whip the heavy cream in one bowl and set aside while you beat the cream cheese with the sugar. Fold in the whipped cream.
- When the pretzel layer is cool to the touch, spread the cream cheese layer over top, going all the way to the edges.
- Place in the fridge until ready to add the jello layer.
- Combine 2 cups boiling water with the JELL-O as directed on the package.
- Stir in the frozen strawberries and continue to stir until the jello begins to set.
- Place in the fridge and check after 20 minutes. When the jello is mostly set, but still pourable, pour over the cream cheese layer and spread. Use a spoon to redistribute the strawberries evenly as necessary.
- Return the pan to the fridge for another 2 hours or so or until the jello is completely set.
- Serve with more whipped cream as desired.
