This is one of my mother's absolute favorite desserts. The salty pretzel crust is the perfect complement to the sweet cream cheese filling. —Erin Frakes, Moline, Illinois
Ingredients
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 2 tablespoons sugar
- filling:
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- topping:
- 2 packages (3 ounces each) strawberry gelatin
- 2 cups boiling water
- 1/2 cup cold water
- Optional: Fresh strawberries and additional whipped topping
Description
- Preheat oven to 350°. Mix crushed pretzels, melted butter and sugar; press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely.
- For filling, beat cream cheese and sugar until smooth. Stir in whipped topping; spread over crust. Refrigerate, covered, until cold.
- In a small bowl, dissolve gelatin in boiling water. Stir in cold water; refrigerate until partially set. Pour carefully over filling. Refrigerate, covered, until firm, 4-6 hours.
- Cut into squares. If desired, serve with strawberries and additional whipped topping.
