- 6 oz strawberry Jell
- 2 cups boiling water
- 2 1/2 cups salted pretzels (measured before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese softened
- 1/2 cup granulated sugar
- 8 oz cool whip thawed in the fridge
- 1 lb fresh strawberries hulled and sliced
Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
Nutrition FactsCalories 338 Calories from Fat 135
% Daily Value*Fat: 15Saturated Fat: 9gCholesterol: 44mgSodium: 354mgPotassium: 126mgCarbohydrates: 47gFiber: 1gSugar: 30gProtein: 4gVitamin A 530IU11%Vitamin C 22.2mg27%Calcium 52mg5%Iron 1.1mg6%