Ingredients
Scale
2 ½ cups Mini Pretzels (crushed)
¾ cup Unsalted Butter (melted)
¼ cup Granulated Sugar (for crust)
2 (8-ounce) packages Cream Cheese (softened)
1 cup Granulated Sugar (for filling)
1 (8-ounce) container Frozen Whipped Topping (thawed)
2 (3-ounce) packages Strawberry Gelati
2 cups Boiling Water
½ cup Cold Water
2 cups Fresh Strawberries (sliced)
Instructions
- Prepare the Pretzel Crust: Preheat the oven to 350°F (175°C). Crush the mini pretzels and mix with the sugar and melted butter. Press into a 9×13-inch dish and bake for 8-10 minutes. Cool completely
- Create the Cream Cheese Layer: Beat the cream cheese and sugar together until smooth. Fold in whipped topping and spread over the cooled pretzel crust. Refrigerate
- Assemble the Gelatin Topping: Dissolve gelatin in boiling water, add cold water, then stir in sliced strawberries. Allow to cool before pouring over the cream cheese layer. Chill until set
Notes
Ensure the crust is fully cooled before adding the cream cheese layer to prevent sogginess.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 400-450 kcal
- Sugar: 30-35 g
- Sodium: 300-350 mg
- Fat: 25-30 g
- Saturated Fat: 15-18 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40-45 g
- Fiber: 1-2 g
- Protein: 5-7 g
- Cholesterol: 50-60 mg