🍓 Only 6 ingredients—pantry staples!
⏱️ 20 minutes prep, then chill
đź’› One dish = easy cleanup
💸 Costs under $8—feeds 12 generously
🌾 Naturally nut-free & easily gluten-free (use GF pretzels)
Ingredients You’ll Need
(9Ă—13-inch dish; serves 12)
Pretzel Crust
2 cups crushed pretzels (about 8 oz)
½ cup unsalted butter, melted
3 tbsp granulated sugar
Cream Cheese Layer
1 (8 oz) block cream cheese, softened
1 cup powdered sugar
1 (12 oz) container frozen whipped topping, thawed (like Cool Whip)
Strawberry Topping
2 cups sliced fresh or frozen strawberries (thawed and drained if frozen)
1 (3 oz) box sugar-free or regular strawberry gelatin
1 cup boiling water
đź’ˇ Pro Tips:
Drain strawberries well—excess juice prevents gelatin from setting.
Use full-fat cream cheese—low-fat versions make filling runny.
Chill between layers—prevents colors from bleeding.
Step-by-Step Instructions (No-Bake, Foolproof)
1. Make the Pretzel Crust
Preheat oven to 350°F (175°C).
Mix pretzels, melted butter, and sugar; press firmly into bottom of 9Ă—13-inch dish.
Bake 8–10 minutes until golden. Cool completely.
2. Add Cream Cheese Layer
Beat cream cheese and powdered sugar until smooth.
Gently fold in whipped topping.
Spread evenly over cooled crust.
Refrigerate 30 minutes to set.
3. Prepare Strawberry Topping
In a bowl, dissolve strawberry gelatin in boiling water.
Stir in strawberries; cool 15 minutes (until slightly thickened but still pourable).
4. Assemble & Chill
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