Ingredients
Crust
- 4 cups thin pretzel sticks
- 1/4 cup sugar
- 12 tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1 cup heavy cream
Strawberry Gelatin Layer
- 10 cups strawberries (frozen and fresh), divided
- 1 to 1 1/2 cups sugar
- 1/4 teaspoon salt
- 4 1/2 teaspoons unflavored gelatin
- 1/2 cup cold water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400ºF. Lightly spray a 13 x 9 inch baking dish with cooking spray to prevent sticking.
- Make the Crust: Using a food processor, pulse the pretzel sticks with 1/4 cup sugar until coarsely ground but not powdered. Add the melted butter and pulse until the mixture is combined. Spread the mixture evenly in the bottom of the prepared pan and press down with your fingertips to form an even crust. Bake for 10 minutes until beginning to brown, then remove and let cool about 20 minutes.
- Prepare Cream Cheese Layer: In an electric mixer fitted with the whisk attachment, beat the cream cheese and 1/2 cup sugar until smooth. Gradually add the heavy cream and continue beating until soft peaks form. Spread this creamy mixture evenly over the cooled pretzel crust. Refrigerate for about 30 minutes to set.
- Cook Strawberry Puree: While the crust cools, process about 8 cups of strawberries in a food processor until smooth. Transfer to a medium saucepan, add 1 to 1 1/2 cups sugar and 1/4 teaspoon salt. Cook over medium-high heat until bubbles start forming and the mixture thickens and sugar dissolves. Remove from heat.
- Prepare Gelatin Mixture: Sprinkle the unflavored gelatin over 1/2 cup cold water in a large bowl and let it bloom for 5 minutes. Whisk the warm strawberry puree into the gelatin until fully combined. Add about 2 cups of sliced strawberries to the mixture and stir gently.
- Assemble Top Layer and Chill: Refrigerate the gelatin mixture until it starts to thicken but is not fully set (about 30 to 60 minutes). Make sure it’s cool but not warm, then carefully pour it over the cream cheese layer. Refrigerate the entire dish until the gelatin is fully set, at least 4 hours or preferably overnight.
Notes
- Use room temperature cream cheese for smooth blending without lumps.
- Adjust sugar in strawberry layer based on the sweetness of the berries.
- Be careful not to let the gelatin mixture get too warm before pouring to avoid melting the cream cheese layer.
- Can be stored in the refrigerator for up to 3 days.
- For extra texture, try mixing crushed or sliced nuts into the crust mixture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
