Teresa *G*


This is one of those recipes that almost everyone has tried, and loved, and has their own version of the recipe in their repertoire. This is mine. Strawberries, cream cheese, pretzels, sugar, whipped topping and butter. Ooohh, it's "a good thing!"

★★★★★ 2 votes
45 Min
10 Min
No-Cook or Other


1 c
crushed pretzels
6 Tbsp
butter, melted
1 1/2 Tbsp
4 oz
cream cheese, softened (1/2 brick)
1/2 c
1 bowl
whipped topping, thawed (8 oz., divided)
1 - 3 oz. pkg
strawberry gelatin
1 c
water, boiling
10-12 oz
frozen strawberries (halved berries preferred)


1Preheat oven to 400ºF.
2Butter 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.
3Press well and evenly into bottom and corners of dish (I use a measuring cup with a smooth bottom.)
4Bake 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.)
5Beat together well, softened cream cheese and 1/2 cup sugar.
6Add and mix until no lumps remain, 1 cup thawed whipping topping (1/2 container) to cream cheese mixture.
7Evenly spread mixture over cooled pretzel crust.
8Dissolve strawberry gelatin in boiling water; add frozen strawberries and stir until gelatin begins to thicken slightly.
9Immediately pour evenly over cream cheese layer.
10Refrigerate for 2 hours before serving.
11To serve, cut into squares. Garnish with some of the extra whipped topping and a sprig of mint and/or a fresh strawberry, if desired.
12Cover and refrigerate leftovers. Recipe may be doubled using a 9"x13" pan.
13*Note: For ease of serving, place a sling of parchment paper in the buttered dish, butter the paper, then proceed with crust.