Ingredients
For the Crust:
- 2 ½ cups crushed pretzels (about half of a 16oz bag of tiny twist pretzels)
- 1 cup butter, melted
- ¼ cup light brown sugar
Cheesecake Layer:
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup powdered sugar
- 1 (16-ounce) container Cool Whip frozen topping, thawed
- ½ teaspoon almond extract
Strawberry Layer:
- 1 (6-ounce) package strawberry Jello powder mix
- 3 cups boiling water
- 4 cups sliced frozen strawberries
Instructions
- Prepare the Crust: Preheat your oven to 400°F and spray a 9×13 casserole dish with cooking spray. In a large bowl, stir together crushed pretzels, melted butter, and light brown sugar until the mixture is evenly coated and resembles sand.
- Form and Bake the Crust: Transfer the pretzel mixture to the prepared dish. Press it firmly into the bottom using your fingers or the flat bottom of a measuring cup to create an even crust. Bake for 8-10 minutes or until golden. Let it cool completely, speeding the process by placing it in the freezer if desired.
- Make the Cheesecake Layer: Using an electric mixer, blend softened cream cheese and powdered sugar in a large bowl until smooth. Fold in the thawed Cool Whip gently with a spatula until fully combined.
- Spread the Cheesecake Layer: Evenly spread the cream cheese mixture over the cooled pretzel crust, ensuring it reaches all edges of the pan to seal and prevent sogginess. Chill in the refrigerator while preparing the strawberry layer.
- Prepare the Strawberry Layer: Dissolve the strawberry Jello powder in 3 cups of boiling water, stirring until completely combined. Add sliced frozen strawberries and allow the mixture to cool for 2-3 minutes.
- Assemble and Chill: Slowly pour the strawberry and Jello mixture over the cheesecake layer, pouring in a corner and scooping out the strawberries to avoid disturbing the cream cheese layer. Spread strawberries evenly. Refrigerate for at least 2 hours or overnight until fully set.
- Serve: Once chilled and set, cut into squares and serve chilled. Optionally, garnish with extra Cool Whip and uncrumbled pretzels for added texture and presentation.
Notes
- Optional Garnishes: Add a handful of whole pretzels and an extra cup of Cool Whip on top before serving.
- Storage: Refrigerate leftovers promptly in the casserole dish covered with plastic wrap or in an airtight container. Consume within 3-4 days.
- Prevent Soggy Crust: Ensure the crust is completely cooled before spreading the cheesecake layer. Spread the cheesecake all the way to the edges to create a seal and prevent the jello from leaking into the crust.
- Freezing: Not recommended, as freezing causes the layers to separate and become watery upon thawing. Best consumed fresh or within a day when refrigerated.
- Frozen Fruit: Using frozen strawberries chills the Jello quickly for layering. If fresh fruit is preferred, freeze the sliced strawberries on a parchment-lined baking sheet before adding to the Jello mixture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
