Ingredients
Scale
- 2 cups strawberries (washed and sliced)
- 1 cup water
- ⅓ cup granulated sugar (divided)
- 1 tablespoon cornstarch
- 3 ounces strawberry Jell-O (1 box)
- 1½ cups crushed pretzels
- ¼ cup sugar
- ½ cup butter (melted)
- 6 ounces cream cheese (softened)
- 2 cups Cool Whip
Instructions
- Preheat your oven to 350°F.
- Crush pretzels in a food processor until fine. Combine with melted butter and sugar; mix well.
- Press the pretzel mixture into a 9-inch pie plate and bake for 10 minutes. Allow to cool completely.
- In a bowl, beat softened cream cheese with sugar until smooth, then fold in Cool Whip. Spread over cooled crust and refrigerate for at least 30 minutes.
- In a saucepan, combine water, sugar, and cornstarch; bring to a boil while stirring. Add Jell-O until dissolved, then let cool for about 15 minutes.
- Layer sliced strawberries over the cheesecake filling and pour the cooled Jell-O mixture on top.
- Refrigerate until fully set (about four hours or overnight).
- Serve chilled and enjoy!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (135g)
- Calories: 250
- Sugar: 21g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg