This recipe comes and adapted from The Kitchn. This is a favorite recipe of all our family. There are lots of variations of this recipe, but this is the one we always use.
Serves 8-10
45 minutes active; 3 hours inactive
INGREDIENTS
- Crust:
- 1 1/2 cups crushed pretzels
- 3/4 cup butter, melted
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- Cake:
- 1 1/2 pounds strawberries, halved
- 2 cups water, boiling
- 1 (8 oz) package of cream cheese, softened
- 1 (6 oz) package of strawberry Jello
- 1 8-oz tub of whipped topping
- 3/4 cup sugar
PREPARATION
- Preheat oven to 400ºF, and grease a 13×9-inch baking dish with nonstick spray.
- In a medium bowl, combine pretzels, sugar, and cinnamon. Stir in melted butter, and mix thoroughly.
- Transfer pretzel mixture to baking dish, and gently press into an even layer. Bake crust for 8-10 minutes, then set aside to let cool.
- In a large bowl, cream together cream cheese and sugar, then gently fold in whipped topping.
- Spread mixture over cooled crust, then refrigerate 1 hour, or until set.
- In a large bowl, combine Jello packet with boiling water and stir thoroughly until completely dissolved. Let cool to room temperature.
- Top the cream cheese layer of the cake with strawberry pieces, then gently pour gelatin over cream cheese layer.
- Refrigerate until set, 2-3 hours
- Serve chilled, and enjoy!
Recipe adapted from The Kitchn
