Strawberry Pretzel Dessert
Cyril Francis, Perry, Maine
St. Croix Quilters' Pot Luck
This dessert has a pretzel crumb crust, a cream cheese filling, and strawberry filled Jell-O on top.
1 ½ cups crumbs from crushed thin pretzels
4 ½ Tbsp. sugar
¾ cup butter, melted
2 pkgs. (8 oz. each) cream cheese, regular or low-fat, softened
to room temperature
1 cup sugar
1 container (8 oz.) frozen whipped topping, such as such as Cool
Whip® - thawed
1 box (6 oz.) strawberry gelatin
2 cups boiling water
1 pkg. (16 oz.) frozen strawberries
Mix the pretzel crumbs with 4 ½ tablespoons sugar and the melted butter. Press the pretzel crumb mixture into the bottom of a 9" x 13" baking pan. Bake in a preheated oven at 350º for 10 minutes. Set aside to cool. In a mixing bowl, using an electric mixer at medium speed, beat the cream cheese and sugar together until smooth. Fold in the thawed whipped topping. Spread the mixture evenly over the baked, cooled pretzel crust. Chill in the refrigerator for about 30 minutes. Stir the strawberry gelatin powder and boiling water together in a bowl. Add the strawberries, and stir until the berries are thawed. Pour the strawberry mixture over the cream cheese mixture. Refrigerate for about 2 hours or until set and completely chilled before serving.