Strawberry Pretzel Cake

Kathleen Riemer



★★★★★ 2 votes


2 1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce cool whip
1 6-ounce package strawberry jello
2 cups boiling water 1 -10 ounce bag frozen sliced strawberries
whipped cream or cool whip for garnishing


1Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.

About Strawberry Pretzel Cake

Course/Dish: Other Desserts