Can't Resist Thursday

Strawberry Cream Cheese Dessert

 

CRUST:
1 cup finely crushed pretzels
4 teaspoons sugar
1/3 cup butter, melted


FILLING:
1/4 cup cold water
1 envelope unflavored gelatin
8 ounces light cream cheese, softened
1 cup sugar
8 ounces cool whip, thawed


TOPPING:
6 ounces strawberry gelatin powder
1 1/2 cups boiling water
20 ounces frozen strawberries in light syrup, partially thawed and broken up

INSTRUCTIONS:
 
Heat oven to 400 degrees F.
Get a nonstick pan

In a small bowl, combine crushed pretzels and 4 tsp. sugar; mix well. Add butter; stir until well combined. Press mixture in bottom of sprayed pan.
Bake at 400 degrees F for 8-10 minutes or until set.
Place cold water in small pan or 2 cup microwave safe measuring cup. Sprinkle unflavored gelatin over water; let stand 3 minutes to soften. Heat over low heat, or microwave on HIGH for 30-40 seconds, until gelatin is dissolved. Cool slightly.
In medium bowl, beat cream cheese and 1 cup of sugar until well blended. Beat in gelatin mixture until blended. Place bowl in freezer for 5 minutes.
Beat cream cheese mixture at high speed for 2 minutes. Fold in whipped topping. In medium bowl, combine strawberry gelatin and boiling water; stir until gelatin is dissolved. Add frozen strawberries. Stir to separate strawberries and thicken gelatin slightly. Pour evenly over cream cheese mixture.
Refrigerate at least 1 hour to set. Store in fridge.
Note: for 13x9 inch pan, bake crust at 400 degrees F for 5-8 minutes or just until set; DO NOT overbake.



Megan