Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cup pretzels (crushed finely)
  • 3 tablespoons brown sugar
  • 1 cup butter
  • 1 package (6 ounces) strawberry Jell-O gelatin dessert
  • 1 container (16 ounces) fresh strawberries, sliced
  • 1 container (8 ounces) cream cheese
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 container (8 ounces) Cool Whip

Instruction

  • Begin by preheating your oven to 350 degrees F. In a large bowl, combine the crushed pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13" pan.
  • Bake for 10 minutes.
  • Remove from the oven and allow to cool completely. Once the pretzel crust is slightly cool, refrigerate it 30-60 minutes so that it gets really cold.
  • In the meantime, with an electric mixer, beat the cream cheese, sugar, and vanilla until smooth. Then using a spatula, fold in the Cool Whip.
  • Spread over cooled crust. (Make sure you spread this layer completely to the edges. You want to create a seal so your Jell-O doesn’t leak through.) Return your pan to the fridge to chill.
  • Next, prepare the Jell-O according to the package directions minus 1/4 cup of water. This is a personal preference, but I find using less water allows the Jell-O to firm up better. Put your bowl of Jell-O in the fridge to allow it to chill. However, do not let it become completely firm
  • While the Jell-O cools, slice the strawberries. Then, place them on top of your chilled layer of cream cheese and cool whip.
  • Once the Jell-O is chilled to about the consistency of jam or pudding (about an hour or two in the fridge), it’s ready. Spoon or pour the Jell-O over the cream cheese layer.
  • Return the pan to the fridge. Cool until your Jell-O is completely set (about an hour).
  • Slice, serve, and enjoy!