Ingredients
- 3 cups mini twist pretzels
- 8 ounces cream cheese (softened)
- 3 cups whipped topping (thawed if frozen)
- 1 pound fresh strawberries (sliced)
- 2 packets strawberry jello mix
- 6 tablespoons unsalted butter (melted)
- 3 tablespoons sugar
Instructions
- Preheat the oven to 350°F.
- Crush pretzels in a ziplock bag using a rolling pin. Mix with melted butter and sugar, then spread in a baking dish. Bake for 10 minutes and let cool.
- Beat cream cheese with sugar until fluffy, fold in whipped topping, and spread over the cooled crust. Refrigerate for 1 hour.
- Dissolve jello mix in hot water, add cold water, and let cool. Layer sliced strawberries on cream mixture and pour jello over them.
- Chill for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 226
- Sugar: 20g
- Sodium: 278mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: For enhanced flavor, use fresh ingredients like strawberries and quality cream cheese. Allow each layer to set properly for distinct layers. Substitute gluten-free pretzels if needed or experiment with different fruits or jello flavors.