Description
Salty-sweet pretzel crust topped with creamy cream cheese filling and a refreshing strawberry gelatin layer. A classic no-bake dessert perfect for potlucks!
Ingredients
Scale
- 2 cups crushed pretzels
- ¾ cup (1 ½ sticks) unsalted butter, melted
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed (like Cool Whip)
- 1 (6 ounce) package strawberry gelatin (like Jell-O)
- 2 cups boiling water
- 1 (16 ounce) package frozen strawberries, sliced (or fresh strawberries), thawed
Instructions
- Crush the pretzels into fine crumbs using a food processor or a zip-top bag and rolling pin.
- In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix well.
- Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden brown.
- Cool completely on a wire rack.
- Ensure the cream cheese is softened to room temperature.
- In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until light and fluffy.
- Stir in the vanilla extract.
- Gently fold in the thawed whipped topping until just combined.
- Spread the cream cheese filling evenly over the cooled pretzel crust.
- Cover and chill in the refrigerator for at least 2 hours.
- In a large bowl, combine the strawberry gelatin powder with 2 cups of boiling water. Stir until the gelatin is completely dissolved.
- Add the thawed (or fresh) sliced strawberries to the gelatin mixture. Stir gently to coat.
- (Optional) Refrigerate the strawberry gelatin mixture for 30-45 minutes, or until it begins to slightly thicken. Stir occasionally.
- Carefully pour the strawberry gelatin mixture over the chilled cream cheese filling.
- Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the strawberry layer to fully set.
- Once the pie is fully set, remove it from the refrigerator. Slice into wedges and serve.
- Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
Notes
- Cooling and Chilling: Don’t skip the cooling and chilling times for the best results.
- Ingredient Quality: Use high-quality ingredients for optimal taste and texture.
- Sweetness Adjustment: Adjust the amount of sugar to your preference.
- Topping Ideas: Get creative with toppings like chocolate shavings, chopped nuts, or caramel sauce.
- Make Ahead: This pie can be made a day or two in advance.
- Fruit Variations: Try using different fruits like raspberries, blueberries, or peaches, adjusting the gelatin flavor accordingly.
- Chocolate Crust: Use chocolate-covered pretzels or add cocoa powder to the crust for a chocolate twist.
- Individual Pies: Divide the ingredients into individual ramekins for individual servings.
- Prep Time: 25 minutes
- Cook Time: 8-10 minutes