Ingredients

The following ingredients have 4 Servings
  • 6 oz package of strawberry Jell-o
  • 2 cups boiling water
  • 2 cups pretzels (crushed (I used sticks))
  • 1/4 cup sugar
  • 1 stick unsalted butter
  • 8 oz package of cream cheese (I used low fat)
  • 8 oz package of Cool Whip (thawed)
  • 1 cup sugar
  • 1/2 – 3/4 lb fresh strawberries (sliced)

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl, add the packet of jell-o with 2 cups of boiling water. Stir until dissolved then set aside to cool to room temp.
  • In a large ziploc bag, crush the pretzels using a rolling pin.
  • In a small saucepan, melt the stick of butter then add the 1/4 cup sugar. Stir to combine. Pour the crushed pretzels into the saucepan and mix together.
  • Press the pretzel mixture into the bottom of a 9×13 pan and bake for 10 minutes. Remove and allow to come to room temp.
  • While the pretzel crust is cooling, add the cream cheese and 1 cup of sugar to a large bowl. Using a mixer, mix on low until fully combined.
  • Stir in the Cool Whip with a spatula.
  • Spread the cream cheese mixture over the cooled pretzel crust going all the way to the edges to create a seal. Refrigerate for 30 minutes.
  • While that portion is cooling, slice up your strawberries. I sliced up a full pound but only used about 3/4 pound.
  • Once cooled, evenly arrange the sliced strawberries on top of the cream cheese layer.
  • Pour the Jell-o over the strawberries and refrigerate until it is set.
  • Slice & enjoy!