I used to ask my Mom to make this recipe for just about every birthday(until I switched it to Strawberry Rhubarb Pie). I love both though and now Justin loves this recipe too. We can't make it often or we'll eat the whole pan ourselves! Not a good thing! It's a great Fourth of July Dessert though. I've seen people make a flag by put blueberries and whip cream on top. I hope you like it as much as we do!
Here's the Recipe:
1 1/2 cups pretzels -crushed
2 Tbs. sugar
3/4 cups melted butter
The Cream Cheese Filling:One 8 oz. package of cream cheese
One 8 oz. tub of cool whip
1 cup powdered sugar
The Jello Topping:
One 6 oz. package of strawberry Jello
2 cups water
Two 10 oz. packages of frozen strawberries
Crush Pretzels into small pieces. (I like to put them in a sturdy zip-lock and use the bottom of a jar or a wooden spoon to crush them up)
Measure straight into glass pan
Add the sugar and butter straight to pan and mix well
Mix well. It should look like this.
Put in oven for 8 min. @ 400 degrees.
It should look like this when it comes out. It still looks gooey at first but it will harden as it cools.
Next, in a mixer, combine the cream cheese, cool whip and powdered sugar until creamy and fluffy.
When pretzel crust is cool, spread filling on top.
Last, Dissolve the Jello into 2 cups of boiling water. Add the Strawberries. Let thicken for just a bit, not too long or it will get too thick.
Pour over Cream Cheese Filling.
Put in fridge to let the Jello thicken.
Eat and enjoy!