Strawberry Jello Pretzel Pie
Layered strawberry gelatin pie with a buttery pretzel crust and a sweet cream cheese whipped topping filling
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INGREDIENTS
Pretzel Crust
- 2 cups pretzels crushed
- 3 tbsp granulated sugar
- 3/4 cup unsalted butter melted.
Cream Layer
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 8 oz whipped topping thawed.
Strawberry Layer
- 6 oz strawberry gelatin
- 2 cups boiling water
- 16 oz frozen sliced strawberries partially thawed
- 1 tbsp lemon juice optional.
INSTRUCTIONS
Pretzel Crust
- Heat oven to 350 F and lightly grease a 9 inch pie plate
- mix crushed pretzels with sugar and melted butter until evenly coated
- press firmly into the bottom and up the sides
- bake until set and fragrant about 10 minutes
- cool completely then chill 15 minutes.
Cream Layer
- Beat cream cheese with sugar until smooth
- fold in whipped topping until fully combined
- spread evenly over chilled crust and spread all the way to the edges to seal.
Strawberry Layer
- Whisk gelatin with boiling water until fully dissolved
- cool to room temperature 20 to 30 minutes until no longer warm and slightly thickened
- stir in strawberries and optional lemon juice
- gently spoon and pour over the cream layer
- refrigerate until fully set at least 4 hours.
Notes
1. Seal the cream layer to the crust edge to prevent gelatin seepage; Cool gelatin before pouring to keep the cream layer from melting; For cleaner slices freeze 15 minutes before cutting; Swap strawberry gelatin for raspberry and use mixed berries; Use gluten free pretzels to make it gluten free
Nutrition
Calories: 380kcal | Carbohydrates: 47g | Protein: 5g | Fat: 20g