So this is, by far, my favorite food discovery of the summer. It's nothing new. In fact, it's one of those old recipes church ladies brought to potluck suppers when their last name N-R was asked to bring dessert.
The best part about it is that it is made up in advance and there's no last-minute prep. Just pull it out of the fridge when it's time for dessert.
So it's fall here in Denver. But, I know it's pretty warm in other areas still. If you are looking for the perfect, cold, salty-sweet treat here it is.
- 2 cups crusted pretzels (I buy the pretzel sticks.)
- 3/4 cup melted butter
- 3 Tbls. sugar
Put the pretzels in the bottom of an 9 x 13 pan, pour the melted butter over it, sprinkle the sugar on top. Use spoon to mix it all. (I like mixing it in the baking pan to save on washing a mixing bowl). Using your hand, firmly press the pretzel mixture to form the crust.
- 1 box cream cheese
- 1 cup sugar
- 9 oz. container of Cool Whip (thawed)
Whip the cream cheese and sugar in an electric mixture. Beat until it's smooth. Fold in the Cool Whip. (I just mix it on the lowest speed.) Spread the mixture over the pretzel crust.
- 1 large box of strawberry jello
- 2 cups boiling water
- About 3 cups of frozen strawberries
Dissolve the jello in the water, then add the strawberries (still whole). I add the strawberries whole because they act like large ice cubes and help the chilling/thickening process. You can use fresh strawberries, but you will need to let it thicken in the fridge and that takes time. Frozen ones are best. As the jello begins to thicken, I grab a knife and slice up the strawberries. Yes, my fingers get sticky, but it's fast and I'm a hands-on cook. The frozen-strawberry method thickens the jello quickly, but don't let it get too solidified. Pour the jello over the cream cheese layer.
Refrigerate for 6-8 hours. Cut and serve!