The combination of sweet and salty is a high point of this dessert. This recipe has been in my family for years and used to make an appearance at most family gatherings. Why we stopped making it is beyond me because it truly was always one of our favorites! And, it’s especially perfect for Memorial Weekend or Fourth of July get-togethers!
This recipe is composed of three layers.
For layer #1:
Begin by crushing 3 – 4 cups of salted pretzels. You don’t want them too fine like you would for a graham cracker crust. Spread them into the bottom of a 9″ x 13″ pan.
Melt 2 sticks of butter and stir into crushed pretzels. Bake at 375º for 9 minutes. Then, allow to cool.
For layer #2:
Blend together 1 package of softened cream cheese and 1 cup of white sugar along with one 8 oz. container of thawed Cool Whip.
Spread carefully onto cooled pretzel layer.
Refrigerate for about thirty minutes or until well-chilled.
For layer #3:
Combine 6 oz. of strawberry Jello with 2 cups of very hot water. Stir to dissolve. Add in about 3 cups of frozen strawberries. Store-bought is fine. I used fresh strawberries that I have cleaned, trimmed, sliced and frozen.
Allow strawberry mixture to sit until it begins to set.
Then, pour over the cream cheese layer. Spread evenly.
Cover and refrigerate overnight or, at least, five hours. Serve.