Ingredients

The following ingredients have 12 Servings
  • 2 cups crushed pretzels, about 6 cups worth of mini pretzels
  • ¾ cup butter, melted
  • 3 tablespoons white sugar
  • 8 ounce cream cheese
  • 1 cup white sugar
  • 8 ounce Cool Whip topping
  • 6 ounce package strawberry Jello
  • 2 cups boiling water
  • 16 ounces frozen strawberries in syrup, frozen berries, or fresh ((see notes for alternate methods))

Instruction

  • Pour boiling water into a mixing bowl and add the jello powder. Stir to dissolve. Add the still-frozen strawberries to the hot jello mixture and stir to combine. Set aside until the mixture reaches the consistency of egg whites.
  • Preheat oven to 400°F. Crush the pretzels in a ziploc bag with a rolling pin. Combine the crushed pretzels, butter, and 3 tablespoons sugar in a medium-size bowl. Stir to mix well.
  • Grease a 9x13 baking pan with butter and press the pretzel mixture into the bottom of the pan. Bake 10 minutes until set. Cool completely.
  • Combine the cream cheese and 1 cup sugar in a mixing bowl and beat with an electric mixer until well combined. Use a wooden spoon or spatula to fold the whipped topping into the cream cheese mixture. Stir well to combine.
  • Spread the cream cheese mixture over the completely cooled pretzel crust, taking care to spread it well to the edges to seal the crust.
  • Pour the jello mixture over the cream cheese layer. Refrigerate until set.