Summer is here and this recipe is the perfect light and tasty dessert!
Ingredients
8 oz. softened cream cheese
1 cup sugar (filling)
1 8 oz. tub thawed whipped topping
6 oz. strawberry jello
2 cups water
2-3 cups strawberries sliced
Crust: 5 cups smashed pretzels, 3 tablespoons sugar, 3/4 cup salted butter
Instructions
Start by preheating your oven to 400 degrees and for the pretzel crust.
First make the crust. I measured out the pretzels and placed them in a ziploc bag and got a meat pounder and started crushing the pretzels.
In a bowl, completely melt your butter in the microwave and then pour the sugar and crushed pretzels with the butter and stir until combined. Transfer the pretzels to a dish. Pack the pretzel crust well in the dish and pop in the oven for 8 minutes. Once the crust is done, let cool.
Next for the jello layer, boil the water and pour into a bowl with the jello. Mix well until dissolved, then pour your sliced strawberries in and mix well and refrigerate for 15 minutes.
For the filling, mix softened cream cheese, sugar and whipped topping. I didn’t have cool whip on hand so made my own whipped topping with about 1 cup of whipping cream, splash of vanilla and a 1/2 cup powdered sugar - beat until stiff peaks form.
Once your crust cools, layer your cream cheese filling on top of the crust (refrigerate for 30 minutes), then pour the jello/strawberry mixture on top. Cover your dish and let sit in the refrigerator for up to 4 hours before serving. Enjoy!
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