Description
A sweet-and-salty layered dessert with a crunchy pretzel crust, a creamy vanilla cheesecake-style filling, and a refreshing strawberry gelatin topping with fresh strawberries.
Ingredients
- 2 cups crushed pretzels
- 3/4 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping
- 2 cups boiling water
- 1 package (6 oz) strawberry gelatin
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons sugar until evenly moistened.
- Press the pretzel mixture firmly into the bottom of a baking dish to form the crust.
- Bake for 10 minutes, then remove from the oven and let the crust cool completely.
- In a separate bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping gently until fully combined.
- Spread the cream cheese mixture evenly over the cooled crust, sealing all the way to the edges of the dish.
- In another bowl, dissolve the strawberry gelatin in 2 cups boiling water and let it cool slightly.
- Stir the sliced strawberries into the gelatin mixture.
- Carefully pour the strawberry gelatin mixture over the cream layer.
- Refrigerate for at least 4 hours, or until fully set.
- Slice and serve chilled.
Notes
- Make sure the crust is completely cool before adding the cream layer.
- Spread the cream layer all the way to the edges to prevent the gelatin from seeping into the crust.
- This dessert is ideal for making a day ahead.
- Frozen strawberries can be used if thawed and drained well.
- Store covered in the refrigerator for up to 3 days.
- Serve cold; do not reheat.
- You can substitute raspberries or mixed berries for a variation.
- Reduced-fat cream cheese and light whipped topping can be used for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 31g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
