Ingredients
Equipment
Method
Make the pretzel crust
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, mix the crushed pretzels, melted butter, and 3 tablespoons sugar until evenly combined.
- Press the pretzel mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake for 10 minutes until lightly set and fragrant, then remove and let cool completely so the layers don’t mix.
Mix the cream cheese layer
- In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and fluffy, about 2–3 minutes.
- Fold the Cool Whip into the cream cheese mixture until fully combined and light.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, reaching the edges to seal the crust.
- Refrigerate for 30 minutes to firm up the cream cheese layer before topping.
Make and add the strawberry Jell-O topping
- In a large bowl, dissolve both strawberry Jell-O packets in 2 cups of boiling water, stirring for 2 minutes.
- Stir in 2 cups of cold water, then let the mixture cool to room temperature (don’t pour hot over the cream cheese layer).
- Stir in the sliced strawberries, then gently pour the Jell-O mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or overnight, until fully set.
Serve
- Slice into squares and serve cold, garnishing with extra fresh strawberries if desired.
Notes
Pro tip: cool the pretzel crust completely before adding the cream cheese to keep the layers from mixing and to prevent a soggy crust. Store covered in the refrigerator up to 4 days; freezer is not recommended due to the Jell-O texture. For a lighter option, use whipped cream instead of Cool Whip (expect a slightly looser set).