Ingredients
Scale
- 2 cups pretzels, finely crushed
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, cold
- 4 cups fresh strawberries, hulled and sliced
- 1 cup water
- 1 box (3 oz) strawberry gelatin
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 400°F (200°C).
- Combine crushed pretzels with 1/4 cup sugar and melted butter; press into 9×13 pan. Bake 7 minutes, then cool completely.
- Beat cream cheese and powdered sugar until smooth.
- Whip heavy cream until soft peaks form and fold into cream cheese mixture.
- Spread cream cheese layer over cooled crust and refrigerate.
- Boil 1 cup water; remove from heat and whisk in strawberry gelatin and 2 tbsp sugar. Let cool 10 minutes.
- Arrange sliced strawberries over cream cheese. Pour cooled gelatin over strawberries.
- Refrigerate at least 4 hours until set. Slice and serve chilled.
Notes
- Soften cream cheese at room temperature to avoid lumps.
- Chill bowl and beaters before whipping cream for best results.
- Pour gelatin mixture slowly over strawberries to prevent displacement.
- Chill dessert at least 4 hours or overnight for best set.
- Watch crust baking time carefully to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Bake & Chill
- Cuisine: American