If you are ever craving a strawberry cheesecake, but don't have the time or ability to make one, then this recipe is for you! With a buttery pretzel crust, this dessert has a fluffy, whipped cream cheese filling and a beautiful strawberry Jello layer on top mixed with sweetened strawberries. It's a dessert that I am sure everyone will love!
Top you serving slices off with a dollop of whipped cream and a cute mini pretzel for a nice presentation!
The buttery pretzel crust was my favorite part because it really made this dessert a truly sweet and salty dish!
Strawberries and cream flavors have been incorporated in so many different desserts - cookies, cakes, candies, and my ultimate favorite cheesecakes! I love cheesecake but sometimes it's just too heavy of a dessert for me, especially after eating a full dinner!
I decided to make a lighter version of a strawberry cheesecake with a few tweaks here and there. The crust is a deliciously crunchy pretzel and butter base, baked to perfection. That's topped off with a fluffy whipped cream and cream cheese layer that is smooth and creamy. And they are topped off with the prettiest layer, a shiny Jello layer that is infused with sweetened sliced strawberries that add the perfect sweetness and texture to the dessert.
Prep Time: 15 minutes Serves: 8 People
Cook Time: 10 minutes
Total Time: 6 hrs and 35 minutes
INGREDIENTS
2 cups Water
2 Packs of Strawberry flavored Jello
23 oz. of Frozen Sweetened and Sliced Strawberries, thawed
2 cups Pretzels, crushed
3/4 cup Melted Butter
3 Tbsp. Sugar
1 8 oz. Cool Whip Tub, thawed
1 8 oz. Package Cream Cheese
1 cup Sugar
INSTRUCTIONS
In a medium-sized pot, boils two cups of water. Once it has boiled, pour Jello contents in and dissolve.
Add in the thawed strawberries and stir.
Refrigerate for about 2 hours until it has partially set.
Preheat oven to 350 degrees.
In a small bowl, mix the crushed pretzels, melted butter, and the 3 tbsp. of sugar together.
Press into a 9x13 (If you want a thinner serving) or an 8x10 (for a thicker slice) glass baking dish. Make sure there are no spaces and that the entire bottom is covered; this is your crust.
Bake in the oven for 10 minutes.
Remove from the oven and allow to cool.
While it is cooling, mix the cool whip, cream cheese, and 1 cup of sugar into a medium bowl with an electric mixer.
Once the pretzel crust is at room temperature, spread the whipped cream cheese mix over, creating the dessert's second layer.
Refrigerate until the jello mix is ready.
After the jello is at a thicker consistency, 2 hours later, carefully spoon a thin layer over the whipped cream cheese mix, enough to make a jello layer about 1/2 an inch thick. This creates a nice barrier so that you can pour the rest of the jello onto it without it seeping to the bottom.
Let the thin layer of jello to refrigerate and set for another 30 minutes.
Pour the rest of the Jello mixture onto the dish.
Allow to chill for 6 hours, or preferably overnight.
Slice, Serve, and Enjoy!
Comments