Strawberry Pretzel Jello Layers (Printable Version)
# What You'll Need:
→ Pretzel Crust
01 -
200 grams crushed pretzels
02 -
115 grams unsalted butter, melted
03 -
50 grams granulated sugar
→ Cream Cheese Filling
04 -
225 grams cream cheese, softened
05 -
100 grams granulated sugar
06 -
225 grams whipped topping, thawed
→ Strawberry Jello Layer
07 -
170 grams strawberry flavored gelatin
08 -
475 milliliters boiling water
09 -
450 grams fresh strawberries, sliced
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. In a medium bowl, dissolve the strawberry gelatin in the boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
02 -
In a saucepan, melt the butter and stir in the sugar. Combine with crushed pretzels and mix until evenly coated.
03 -
Press the pretzel mixture firmly into a 23 x 33 cm baking dish. Bake for 10 minutes, then remove and cool completely.
04 -
Beat the softened cream cheese with sugar until smooth using an electric mixer. Gently fold in the whipped topping until fully combined.
05 -
Spread the cream cheese mixture evenly over the cooled pretzel crust, covering all edges to seal. Refrigerate for 30 minutes to set.
06 -
Fold sliced strawberries into the cooled Jello mixture and carefully pour over the chilled cream cheese layer.
07 -
Refrigerate for 2 to 3 hours until the Jello layer is firm.
08 -
Slice into squares and serve cold for optimal texture.
# Helpful Notes:
01 -
Ensure the pretzel crust is fully cooled before adding the cream cheese layer to prevent sogginess.
02 -
Allow the Jello to cool to room temperature before pouring to avoid melting the cream cheese layer.
03 -
Chill the assembled dessert for a minimum of 2-3 hours or overnight for best results.
04 -
Use room temperature cream cheese for a smooth, lump-free filling.