Last year, I was introduced to this strawberry dessert after having dinner at a friend’s house. It blew me away. A pretzel crust with a strawberry jello topping? How does that go together, again? Well, it does…and beautifully! Ben couldn’t stop talking about that dessert even for a few days after we left our friend’s house.
Finally, strawberry season is upon us again and I was busting at the seams ready to make this myself! Some recipes call for frozen strawberries, which is great! But, since it’s fun to bake things seasonally, I used fresh ones instead and don’t have to wait for them to thaw. We served this to my web developer, Ryan, and his family the other night, and I think they were blown away, too. Ryan asked for seconds, although I wasn’t too surprised as he previously told me he is a human garbage disposal. 🙂
I did feel like the dessert needed some more strawberries on top as the jello somewhat overpowered the layers. It was still great, but I know next time I want more fresh strawberries. My preference to this is reflected in the recipe below.
Another tip: It may seem like this can be quickly thrown together, but it actually does take some time because of multiple waiting steps. You need to wait for the crust to cool, wait for the jello to set, let the finished dessert set in the fridge for 3 hours, etc. But, it’s best served within 24 hours, so either make it in the morning to serve that night, or prepare it in the evening to serve the next day.
Great for company or potlucks, this dessert is a strawberry delight worth sharing!
- 2 cups finely crushed pretzels
- 1/4 cup sugar
- 3/4 cup butter, melted
- 12 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 2 Tablespoons milk
- 1 1/2 cups whipped cream (homemade or store bought, e.g., Cool Whip)
- 1 box (6 oz) strawberry gelatin (e.g., Jell-O brand)
- 2 cups boiling water
- 1 1/2 cups cold water
- 5 cups sliced fresh strawberries
Preheat oven to 350 degrees F. Position the rack to the middle of the oven.
In a medium bowl, mix together the pretzel crumbs, sugar and butter. Press into the bottom of a 9x13-inch pan. Bake for 10 minutes. Remove from the oven and cool completely.
In a large mixing bowl, cream together the cream cheese, sugar and milk until smooth. Fold in the whipped cream, then spread the filling evenly over the crust. Refrigerate while you make the topping.
In a large bowl, stir together the boiling water and gelatin mix. Stir for 2 minutes, or until completely melted and the gelatin is completely dissolved. Immediately add the cold water and stir. Refrigerate for 1 to 1 1/2 hours, or until thickened. Stir in the sliced strawberries, then layer evenly over the filling in the pan.
Cover and refrigerate for 3 hours before serving. Best served the same day, or within 24 hours, but is still good up to 2 days later.
Source: What Megan's Making