Strawberry Pretzel Delight

Strawberry Pretzel Delight

For Crust:

2 cup pretzels

1 stick butter

3 tbsp. sugar

For Cream Cheese Filling

16 oz. cream cheese

1 cup sugar

9 oz. cool whip

For strawberry topping:

6 oz. packages of strawberry jello

2 cups boiling water

24 oz. frozen strawberries

Preheat the oven to 400 degrees. Dissolve the jello in the boiling water. Add in the strawberries. Cool the jello until it is jelly like. Crush the pretzels into pretzel crumbs. Combine the crushed pretzels with the butter and sugar. Spread in a greased 9 x 13 pan. Bake for 400 for 10 minutes. Let cool. In a bowl, combine cream cheese and sugar. Fold in the cool whip. When the pretzel crust is completely cool, spread the cool whip layer on top of the pretzel crust. Place in the fridge. When the strawberry layer is completely cool and looks jelly like, spread it over the cool whip layer. Allow to set in the fridge for at least 30 minutes or longer. Cut and serve!

* I used Gluten Free Snyder’s Pretzels, Country Crock Plant Based Butter, Kite Hill Cream Cheese, and So Delicious Coco Whip.*