STRAWBERRY JELLO CHEESECAKE WITH PRETZEL CRUST
We had this growing up, so nostalgia wells up again! Make sure to use the thinner pretzels, because the big fat ones don't crush down as much as you're looking for. TIME DOESN'T INCLUDE REFRIGERATION TIME!
Provided by Lori Loucas
Categories Fruit Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F. Mix together the pretzels, 4 tablespoons sugar and melted butter. Press into the bottom of a 10 inch spriingform pan. Bake for 10 minutes. Set aside to cool completely.
- 2. Beat together the cream cheese and sugar until no lumps are left. Fold in the Cool Whip. Spread over the COMPLETELY COOLED crust. Make sure you spread completely to the sides of the pan, to keep the jello layer from seeping into the crust. Refrigerate for at least 30 minutes to an hour.
- 3. Meanwhile, make the strawberry layer. Stir together the gelatin mix and boiling water in a medium sized bowl. Add the frozen frozen strawberries, and stir until they thaw and the mixture is partially set. Put the bowl in the fridge for another 15-20 minutes until thickened but not completely set.
- 4. NOTE: If your frozen strawberries are whole, this recipe works better if you slice them before adding to the jello. They should be easy to slice, even when frozen.
- 5. Spoon the Jello layer over the cream cheese layer. Refrigerate until completely chilled and the jello is fully set. This will take at least 1 hour.
- 6. Right before serving, remove the sides from the pan. If desired, you can decorate the top with whipped cream and a sprig of mint.
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