I broke it down to three components to make life easier: the crust; the filling; and the topping. Each is layered in one clear glass baking pan (or casserole dish).
The leftovers can be stored covered in the fridge for up to three days.
Ingredients:
For the crust:
- 2 cups finely crushed pretzels (use your blender or Ninja for this step, because finer is better).
- 3 tablespoons sugar.
- 3/4 cup melted butter.
For the filling:
- 8 ounce package cream cheese (room temperature).
- 1 cup sugar.
- 8 ounces whipped topping (Cool whip for example).
For the topping:
- 2 cups boiling water.
- 1 large (6 oz) package strawberry Jello.
- 1 1/2 cups cold water.
- About 4 cups or 5 cups sliced strawberries (frozen works great too, and I thaw them first).
How to:
Bottom layer:
- Stir together the pretzel crumbs and sugar.
- Add the melted butter and stir with a fork until everything is evenly coated.
- Press into the bottom of the 9 x 13-inch pan or casserole dish. (I coat the bottom lightly with a bit of butter on paper towel to prevent sticking.)
- Bake for 10 minutes at 400 degrees F, then cool completely. (Don't bake longer as this layer may get too hard if overbaked.)
Filling layer:
- Beat the cream cheese and sugar on medium speed using a mixer until light and fluffy.
- Using a spatula, fold in the whipped topping (eg Cool Whip).
- Spead evenly over the crust and refrigerate while you prepare the topping layer.
Topping layer:
- Add the boiling water to the Jello in a large bowl and stir well, about 2 minutes.
- Stir in the cold water and refrigerate for about 60 to 70 minutes until slightly thickened. (About the consistency of egg whites).
- Stir in the strawberries.
- Pour over the cream cheese layer.
Refrigerate until the Jello topping layer has set, at least 3 hours.
Cut into squares to serve and enjoy!
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