Ingredients
2 cups pretzel crumbs
3/4 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
8 oz whipped topping, thawed
10 oz frozen strawberries, thawed
1 packet non-dairy gelatin
Instructions
Preheat oven to 350°F (175°C)
Mix pretzel crumbs, melted butter, and granulated sugar
Press into a 9-inch springform pan and bake for 10 minutes
Let crust cool completely
Beat cream cheese, powdered sugar, and whipped topping until smooth
Spread the cream cheese mixture over the crust
Chill for 1-2 hours until filling firms
Purée thawed strawberries in a bowl, strain for juice if needed
Dissolve non-dairy gelatin in 1/4 cup boiling water, cool slightly
Add gelatin mixture to strawberry purée and sweeten to taste
Spread strawberry topping over cream cheese layer
Refrigerate for 4 hours before serving
Notes
Use salted butter only if adjusting salt to 3/4 tsp
Opt for non-dairy gelatin for vegan version
Homemade whipped cream (stabilized with gelatin) can replace store-bought topping
Used gelatin in strawberry topping is optional for texture
Store covered in fridge up to 3 days
- Prep Time: 20
- Cook Time: 10
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (can make vegan with adjustments)
Nutrition
- Serving Size: 1 slice (approx 1/12)
- Calories: 130
- Sugar: 12g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 3g