yield: 12 to 16 servings prep time: 1 hour cook time: 15 minutes total time: 1 hour 15 minutes


For the Crust:

2 cups finely crushed pretzels

3 tablespoons granulated sugar

¾ cup salted butter, melted

For the Filling:

8 ounces cream cheese, at room temperature

1 cup granulated sugar

8 ounces Cool Whip

For the Strawberry Topping:

2 cups boiling water

1 (6-ounce package) Strawberry Jell-O

1½ cups cold water

4 cups sliced strawberries


1. Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9×13-inch baking pan. Bake for 10 min, then cool completely.

2. Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.

3. Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.