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cream cheese, softened (1/2 brick)
whipped topping, thawed (8 oz., divided)
1 - 3 oz.
frozen strawberries (halved berries preferred)
Butter an 8"X 8" baking dish or pan. (See *Note below.) In a medium bowl, mix together crushed pretzels, butter and 1 1/2 tablespoons sugar.
Press well and evenly into bottom and corners of dish (I use a measuring cup with a smooth bottom.)
Bake in preheated oven at 400ºF for 8 minutes. Remove from oven and allow to cool. (After a few minutes, you may place on wire rack in refrigerator for about 1/2 hour to hasten cooling.)
Beat together well, softened cream cheese and 1/2 cup sugar.
Add and mix until no lumps remain, 1 cup thawed whipping topping (1/2 container) to cream cheese mixture.
Evenly spread mixture over cooled pretzel crust.
Dissolve strawberry gelatin in boiling water; add frozen strawberries and stir until gelatin begins to thicken slightly.
Immediately pour evenly over cream cheese layer.
Refrigerate for 2 hours before serving.
To serve, cut into squares. Garnish with some of the extra whipped topping and a sprig of mint and/or a fresh strawberry, if desired.
Cover and refrigerate leftovers. Recipe may be doubled using a 9"x13" pan.
*Note: For ease of serving, place a sling of parchment paper in the buttered dish, butter the paper, then proceed with crust.
Last Updated: Sat, Nov 5, 2016