- 1 cup + 3 Tbsp granulated sugar
- 2 1/2 cup coarsely crushed pretzels
- 1 cup butter
- 8 ounces cream cheese, softened
- 6 oz box strawberry Jello
- 1 1/3 cups heavy whipping cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 3 cups fresh strawberries, sliced
- 2 cups boiling water
Preheat oven to 400 degrees.
Crush pretzels using a resealable bag and a rolling pin, and place in small bowl. Add 3 tablespoons sugar and melted butter, tossing to combine. Press evenly into 13 x 9 pan. Bake at 400° for 6 minutes. Place in refrigerator to cool.
In the bowl of a stand mixer fitted with a paddle attachment, mix cream cheese with 1 cup sugar. Beat on medium speed for 1 minute. In a large bowl combine the heavy cream with the powdered sugar. Using a hand beater, beat on medium speed until starting to thicken – about 1 minute. Add vanilla and increase speed to high, beating until stiff peaks form – about 2 minutes more. Gently fold the whipped cream into the cream cheese mixture and then pour over the cooled crust. Refrigerate to chill.
Mix 2 cups boiling water with the Jello, stir to dissolve. Chill until almost congealed. Add the fresh strawberries, stirring to mix. Pour over cheese layer and refrigerate for at least an hour before serving.