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Strawberry Pretzel Pie for #SundaySupper

A triple-layer of strawberry, cheesecake, pretzel crust goodness to bring to your next potluck!

Ingredients
  

  • 1 1/2 cups pretzels crushed
  • 1 1/4 cups sugar divided
  • 3/4 cup unsalted butter melted
  • 2 8 oz each pkgs cream cheese, softened to room temperature
  • 1 8 oz container Cool-Whip, thawed
  • 1 6 oz package Strawberry flavored Jello
  • 2 cups boiling water
  • 2 cups frozen strawberries I used whole strawberries, but in hindsight sliced berries would be better!

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spray a 8-9 inch springform pan with non-stick cooking spray and set aside. (You can also use a 9 x 13 square pan or a deep dish pie pan would be lovely too)
  • In a bowl, mix together pretzel crumbs, 1/4 cup of the sugar and the melted butter.
  • Gently press pretzel crumb mixture into the bottom of the springform pan and bake for 10 minutes or until golden brown.
  • Remove from oven and allow to cool for at least 20 minutes.
  • In the bowl of your mixer, beat the remaining 1 cup sugar and cream cheese bricks until smooth.
  • Fold in Cool Whip and mix to combine.
  • Spread mixture evenly over cooled crust and place in the refrigerator to set, at least 30 minutes.
  • In another bowl, combine Jello mix and boiling water. Stir until Jello is completely dissolved. Add frozen berries and stir until thawed, about 5 minutes. The water from the frozen berries will release into the Jello making it a bit looser. This is what you want!
  • Carefully pour Jello mixture over cream cheese mixture and then return to the refrigerator to chill until completely set - at least 1 - 2 hours.
  • To unmold, release the sides of the springform pan and gently run a butter knife between the pie and the edge of the pan. It should release easily.
  • Slice and serve with more whip cream on the top and any extra berries!
Tried this recipe?Let us know how it was!