There are many, many versions of this recipe floating around on the internet...and in my kitchen. Unfortunately I didn't write down the source of my recipe, but I think it is a combo of my grandma's version and an internet recipe I found at some point. Some versions for this call for crushed pineapple, but I am not a fan of that...I think it takes away from the deliciousness. Feel free to add that though, if it's your style!
Do your family a favor this weekend and make this for your Fourth of July festivities. Then do yourself a favor and make a separate batch, just for yourself. This stuff never lasts long at picnics!
Crust:
2 cups crushed pretzels (regular ones - not the thick ones)
3/4 cup melted butter
3 tablespoons sugar
Middle Layer:
8 oz cream cheese, softened
1 cup sugar
8 ounces cool whip, thawed
Top Layer:
1 six ounce package of strawberry jello
2 cups boiling water
2 ten ounce packages of frozen, unsweetened strawberries (sliced if you can find them)
Mix the ingredients for the crust together and press into a 9x13 glass baking dish. Bake at 350 degrees for 8 minutes and then let cool completely. Beat the cream cheese and the sugar together for the middle layer. Once these ingredients are combined, gently mix in the cool whip. Spread the cream cheese mixture over the cooled pretzel crust. Next, combine the jello and boiling water together and stir until the jello is dissolved. Set this aside for a few minutes to cool. Then, mix the frozen strawberries into the jello mixture (it's okay if the jello starts to thicken at this point...it's because of the frozen berries). Pour the jello/strawberry mixture over the cream cheese mixture. Cover and refrigerate for at least 3 hours before serving.
Or you can dig into it early, and it will be a little sloppy...but you won't care because it's so yummy.
Happy Fourth of July, everyone - have a safe and happy holiday weekend, and remember the reason that we are celebrating!
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