Ingredients:

  • 2 cups (220g) crushed pretzels
  • ¾ cup (1 ½ sticks, 170g) unsalted butter, melted
  • 3 tablespoons (36g) granulated sugar
  • 8 ounces (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 12 ounces (355ml) frozen whipped topping, thawed
  • 1 teaspoon (5ml) vanilla extract
  • 6 ounces (170g) strawberry gelatin powder
  • 2 cups (473ml) boiling water
  • 20 ounces (567g) frozen sliced strawberries

Instructions:

  1. Combine crushed pretzels, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of the baking dish.
  2. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Let cool completely, then chill in the fridge for at least 30 minutes, or preferably 1 hour.
  3. Beat cream cheese and sugar together until smooth and creamy. Gently fold in the thawed whipped topping and vanilla extract.
  4. Spread the cheesecake filling evenly over the cooled pretzel crust. Chill in the fridge for at least 1 hour, or until firm.
  5. Dissolve the strawberry gelatin powder in boiling water. Stir until completely dissolved. Add frozen strawberries and stir until partially thawed.
  6. Carefully pour the strawberry gelatin mixture over the chilled cheesecake filling. Refrigerate for at least 2 hours, or until the gelatin is set.
  7. Cut into squares and serve chilled this delightful strawberry pretzel dessert.