Recipe Ingredients
- 2 cups finely crushed pretzels
- 3/4 cup unsalted butter, melted
- 1 1/4 cups sugar, divided
- 1 (8-ounce) package cream cheese, room temperature
- 2 cups Cool Whip Original, plus more for garnish
- 1 (6-ounce) packages strawberry gelatine
- 2 cups boiling water
- 1 pound frozen sliced strawberries
- Fresh strawberries, hulled and sliced, for garnish, optional
- Fresh mint springs, for garnish, optional
Recipe Directions
- Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick cooking spray. Combine pretzels, butter and 1/4 cup sugar together in a large bowl. Press pretzel mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes. Allow to cool completely at room temperature.
- Meanwhile, beat cream cheese and remaining sugar together using an electric hand mixer in a large bowl until smooth. Add Cool Whip, and beat until just combined.
- Spread cream cheese mixture evenly over cooled pretzel mixture. Refrigerate for at least 1 hour, until chilled.
- Dissolve gelatine in boiling water in a large bowl. Stir in frozen strawberries until combined. Spread strawberry mixture evenly over cream cheese layer. Refrigerate for 4 to 6 hours, until firm. Cut into squares. Garnish with additional Cool Whip, fresh strawberries and mint. Serve and enjoy.
