(This pie has a pretzel crust and is filled with a fresh strawberry, whipped cream, and gelatin filling for a quick dessert.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 cups crushed thin pretzel sticks (see Notes)
- 3 Tablespoons sugar
- 3/4 cup (1-1/2 sticks or 12 Tablespoons) butter, at room temperature
- 2 cups boiling water
- 1 package (6 ounce) strawberry flavor gelatin
- 8 ounces (1 large block) cream cheese, at room temperature
- 1 cup sugar
- 1 cup whipped topping (see Notes)
- 2 heaping cups sliced strawberries, fresh or frozen
Preparation:
Preheat oven to 400 F.
Finely crush pretzels with a rolling pin or food processor. Combine crushed pretzels with 3 tablespoons sugar and butter. With a spatula, press pretzel mixture into the bottom of a 9 x 13-inch baking pan to form a crust. Bake 6 to 10 minutes until lightly browned. Cool completely.
Pour 2 cups boiling water over strawberry gelatin. Stir until melted and let cool to room temperature.
Beat cream cheese, 1 cup sugar, and whipped topping until combined. Spread evenly over cooled crust.
Add strawberries to cooled gelatin and let thicken slightly. Spread over cream cheese layer. Refrigerate until firm.
Cut into squares to serve.
Yield: 24 to 36 servings, depending on cut size
Notes: As for the pretzels, select thin pretzel sticks. A 9-ounce package is plenty for the pie shell. Real whipped cream may be used, of course, but Cool Whip and prepared Dream Whip work equally as well and are not quite as rich and heavy.
Finely crush pretzels with a rolling pin or food processor. Combine crushed pretzels with 3 tablespoons sugar and butter. With a spatula, press pretzel mixture into the bottom of a 9 x 13-inch baking pan to form a crust. Bake 6 to 10 minutes until lightly browned. Cool completely.
Pour 2 cups boiling water over strawberry gelatin. Stir until melted and let cool to room temperature.
Beat cream cheese, 1 cup sugar, and whipped topping until combined. Spread evenly over cooled crust.
Add strawberries to cooled gelatin and let thicken slightly. Spread over cream cheese layer. Refrigerate until firm.
Cut into squares to serve.
Yield: 24 to 36 servings, depending on cut size
Notes: As for the pretzels, select thin pretzel sticks. A 9-ounce package is plenty for the pie shell. Real whipped cream may be used, of course, but Cool Whip and prepared Dream Whip work equally as well and are not quite as rich and heavy.
