Kitchen Equipment You’ll Need
9×13-inch baking dish
Mixing bowls
Hand or stand mixer
Rubber spatula
Saucepan
Measuring cups and spoons
Whisk
Tips for Success
Press the pretzel layer firmly into the baking dish to ensure it sets into a crust.
Allow each layer to cool or chill fully before adding the next to keep layers distinct.
Use chilled whipped topping or homemade stabilized whipped cream for the best texture.
Slice the strawberries evenly for a uniform topping layer.
Ingredients
2 cups crushed pretzels
¾ cup unsalted butter, melted
3 tablespoons granulated sugar
1 (8 oz) package cream cheese, softened
1 cup granulated sugar
1 (8 oz) container whipped topping, thawed
2 (3 oz) packages strawberry gelatin
2 cups boiling water
2 cups sliced fresh strawberries
Directions
Preheat the oven to 350°F. In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Press the mixture into the bottom of a 9×13-inch baking dish.
Bake for 10 minutes, then let cool completely.
In another bowl, beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping gently until combined. Spread evenly over the cooled crust, ensuring it reaches the edges to seal in the crust.
Dissolve the gelatin in boiling water and let cool slightly. Stir in the sliced strawberries.
Carefully pour the gelatin mixture over the creamy layer.
Refrigerate for at least 4 hours or until fully set before slicing and serving.
Additional Tips or Variations
Swap in raspberries and raspberry gelatin for a tangier version.
Add chopped nuts to the pretzel layer for extra crunch.
Top with a dollop of whipped cream and a mint leaf for presentation.