Ingredients:
For the Pretzel Crust:
2 cups pretzel sticks, crushed
3/4 cup unsalted butter, melted
1/4 cup granulated sugar
For the Creamy Filling:
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip)
For the Strawberry Topping:
2 cups fresh strawberries, sliced
2 tablespoons strawberry jam
1 packet unflavored gelatin
1/4 cup cold water
1/4 cup hot water
Instructions:
- Prepare the Pretzel Crust:
Preheat the oven to 350°F (175°C).
In a bowl, mix the crushed pretzels, melted butter, and sugar.
Press the mixture firmly into the bottom of a 9×13-inch baking dish.
Bake for 8-10 minutes or until lightly golden. Remove and let it cool completely. - Make the Creamy Layer:
In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Fold in the whipped topping gently until fully combined.
Spread this mixture evenly over the cooled pretzel crust, ensuring it reaches the edges to prevent the strawberry layer from seeping through. - Prepare the Strawberry Topping:
Dissolve the gelatin in 1/4 cup cold water. Then add 1/4 cup hot water and stir until the gelatin is fully dissolved.
Stir in the strawberry jam until well mixed.
Add the sliced strawberries to the gelatin mixture and toss to coat. - Assemble and Chill:
Gently spoon the strawberry topping over the creamy layer, spreading evenly.
Refrigerate for at least 2-4 hours (or until firm).
Serve and Enjoy:
Cut into squares and serve chilled for a refreshing, creamy dessert with a delightful crunch!