Ingredients

The following ingredients have 18 Servings
  • 3 1/2 cups pretzels (crushed)
  • 1/4 cup sugar
  • 1/2 cup unsalted butter (melted)
  • 8 oz cream cheese (softened)
  • 1/2 cup sugar
  • 8 oz cool whip (or whipped cream (stiffly whipped))
  • 1 lb fresh strawberries (hulled and sliced)
  • 2 cups boiling water
  • 6 oz strawberry jello powder

Instruction

  • Preheat oven to 350°F. Set aside a 9x13 inch glass baking dish.
  • Place pretzels in a ziplock bag, seal and pound with a rolling pin to crush lightly.
  • In a medium bowl, stir together the melted butter and sugar. Add in the crushed pretzels and mix to coat.
  • Press the pretzel mixture into the baking dish, and then bake for 10 minutes. Remove from oven.
  • In a medium bowl, combine jello powder with boiling water. Stir slowly for one minute until dissolved and set aside.
  • In a large bowl, beat the cream cheese and sugar until fluffy.
  • Using a large spatula, fold in the cool whip until evenly blended.
  • Once the baked pretzels are cool, spread the cream cheese mixture evenly on top until flat across the pan. Then chill for at least 30 minutes.
  • While chilling, you can rinse, hull and slice the strawberries.
  • Gently place the sliced strawberries onto the filling in a single layer. Add any remaining strawberries on top as a partial second layer.
  • Once the jello mixture is room temperature, dribble on top of the strawberries using the back of a spoon for even distribution.
  • Chill for at least two hours. Serve and enjoy!