Ingredients Jump to Instructions ↓

  1. 4 cups 584g / 20oz Petite salted pretzels - crushed

  2. 3/4 cup 148g / 5 1/5oz Butter - (1 1/2 sticks), melted

  3. 3 tablespoons 45ml Sugar

  4. 1 Cream cheese - softened

  5. 1 cup 198g / 7oz Sugar

  6. 3 cups 711ml Cool whip - (whipped cream topping), thawed

  7. 2 cups 474ml Water - boiling

  8. 6 oz 170g Strawberry jell-o - unprepared

  9. 1 Frozen strawberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350F. Combine the melted butter, 3 T sugar and crushed pretzels. Press mixture into a 13x9x2" baking pan and bake for about 8 minutes. Cool crust. In a large bowl, beat cream cheese and the remaining 1 cup sugar; fold in Cool Whip. Spread on cooled pretzel crust. Dissolve the Jell-O in 2 cups of boiling water. Add frozen strawberries and stir until fruit has separated; place Jell-O in the refrigerator for about 12-15 minutes until it starts to set. Pour Jell-O mixture over cream cheese layer. Return to the refrigerator to set and chill for several hours before serving. Serve in a Longaberger Medium Gathering Basket.


Send feedback