Ingredients
Method
1. Prepare the GelatinIn a bowl, combine the strawberry gelatin powder with boiling water. Stir until fully dissolved, then set aside to cool to room temperature.
2. Make the Pretzel BasePreheat your oven to 350°F (175°C). Crush the pretzels into small pieces using a rolling pin or food processor.In a saucepan, melt the butter with sugar over medium heat, stirring until smooth. Remove from heat and mix in the crushed pretzels until well coated.Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Bake for about 10 minutes, then let it cool completely.
3. Mix the Cream LayerIn a large bowl, beat the cream cheese and sugar until smooth and fluffy. Gently fold in the whipped topping until fully combined and creamy.Spread this mixture evenly over the cooled crust, making sure to se
4. Assemble the LayersArrange the sliced strawberries evenly over the cream layer. Slowly pour the cooled gelatin over the top, covering the strawberries completely.
5. Chill & SetCover and refrigerate for at least 2–4 hours, or until the gelatin is fully set.
6. ServeCut into squares and serve cold. Store leftovers in the refrigerator.
Notes
Helpful Tips
- Use stable whipped topping: It holds its shape better than homemade whipped cream.
- Avoid soggy crust: Make sure the cream layer fully seals the pretzels.
- Easy transfer: Place your dish on a tray before moving it to the fridge to prevent spills.