Summertime doesn’t get more perfect without the addition of this strawberry pretzel jello dessert! It has a crunchy pretzel crust with a heavenly cream cheese center and last topped with a strawberry jello-y layer.
- 2½ cups salted pretzels, crushed
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- 12 oz cream cheese
- 1 cup granulated sugar
- 1 (8 oz) frozen whipped topping, thawed (I use the cool whip brand)
- 1 (6 oz) package strawberry Jell-O
- 2 cups boiling water
- 16 oz strawberries, sliced
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Preheat oven to 350 degrees F. Grease a 9X13 baking dish, set aside.
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Combine crushed pretzels, brown sugar, and melted butter in a medium bowl. Press into prepared baking dish into an even layer. Bake for 10 minutes and let cool.
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Beat together cream cheese and sugar until smooth. Fold in whipped topping with a spatula. Spread over the pretzel crust layer into an even layer. Seal all sides of the pan with this layer, making sure the next jello layer will not leak through to the pretzel crust! Place into refrigerator for 30 minutes.
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Dissolve jello powder in boiling water. Stir in the sliced strawberries. Let cool to room temperature before adding to cream cheese layer. Once cooled, add to the cream cheese layer. Use a fork to gently push strawberry slices around to ensure they are evenly spread out. Refrigerate for an hour or until firm. Slice into squares and serve.