Ingredients:

  • 2 cups (220g) crushed pretzels
  • ¾ cup (150g) granulated sugar
  • ¾ cup (1 ½ sticks, 170g) unsalted butter, melted
  • 8 ounces (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 12 ounces (340g) heavy cream, cold
  • 1 teaspoon (5ml) vanilla extract
  • Optional: 1/4 teaspoon salt
  • 6 ounces (170g) strawberry gelatin (Jell-O)
  • 2 cups (473ml) boiling water
  • 1 (16 ounce, 454g) package frozen strawberries, sliced, slightly thawed

Instructions:

  1. Crush the pretzels and mix with sugar and melted butter. Press firmly into the bottom of the baking dish.
  2. Bake at 350°F (175°C) for 10 minutes, until lightly golden. Let cool completely.
  3. Place the cooled pretzel crust into the fridge to chill for approximately 45 minutes.
  4. Beat the cream cheese and sugar until smooth and creamy.
  5. In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture.
  7. Spread the cream cheese filling evenly over the cooled pretzel crust. Chill in the refrigerator for at least 2 hours.
  8. Dissolve the strawberry gelatin in boiling water. Stir in the slightly thawed strawberries.
  9. Let the gelatin mixture cool slightly and begin to thicken (but don't let it set completely) – about 15-20 minutes.
  10. Pour the strawberry gelatin mixture over the chilled cream cheese filling. Chill in the refrigerator for at least 2 more hours, or preferably overnight, until firm.
  11. Cut into squares and serve chilled. Enjoy your strawberry pretzel dessert!