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Directions:
Preheat your oven to 350°F (175°C).
Combine crushed pretzels, melted butter, and sugar in a mixing bowl.
Press mixture into the bottom of a 9×13-inch baking dish.
Bake for 10 minutes, then let cool completely.
Scenes:
Whip the cream until stiff, then set aside.
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Once the pretzel base has cooled, spread half of the cream mixture on top. Place in the refrigerator to set while you prepare the strawberry puree.
Strawberry puree layer:
Blend fresh strawberries, sugar and lemon juice in a blender or food processor until smooth.
Spread the strawberry puree over the first layer of cream. Place in the fridge to firm up a bit before adding the next layer of cream.
Second layer of cream:
After the puree has set for about 30 minutes, carefully spread the remaining cream mixture over the puree layer.
Strawberry gelatin layer:
Dissolve the strawberry gelatin in the boiling water, stirring until completely dissolved.
Allow the gelatin mixture to cool to room temperature. Once cooled, gently stir in the sliced strawberries.
Carefully pour the strawberry gelatin over the last layer of cream.
Refrigerate the dessert for several hours, or until the gelatin layer is completely set.
When you’re ready to serve it, the dessert should have distinct layers, with a bright, somewhat transparent top layer where the strawberry slices hang in the gelatin. Slice it and enjoy your beautifully layered strawberry pretzel dessert!
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