Here, a salty pretzel crust nicely contrasts cream cheese and gelatin layers.
—ALDENE BELCH FLINT, MI
PREP: 20 MIN. • BAKE: 10 MIN. + CHILLING • MAKES: 12-16 SERVINGS
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Additional whipped topping, optional
1. In a bowl, combine the pretzels, butter and sugar. Press the mix into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.
2. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread it over pretzel crust. Refrigerate until chilled.
3. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired.