|
Makes 12 servings ∙ Source My friend, Pam T.
Spray a 9x13 glass pan with non-stick cooking spray.
Melt butter, mix with pretzels, sugar and pecans. Pat into bottom of 9x13 pan. Bake 15-17 minutes at 350 degrees. Cool.
Beat cream cheese and powdered sugar. Fold in Cool Whip. Gently spread onto pretzel crust. Refrigerate at least 30 minutes.
Dissolve jello in boiling water. Add frozen strawberries and stir until strawberries thaw and gelatin slightly thickens. Gently pour over cream cheese layer. Refrigerate at least 4 hours. Cut into squares to serve.
Hands-down, this is my most requested recipe. EVERYONE likes it. My father-in-law requests is as his “birthday cake.” Zach eats it straight out of the pan. I make it for every special occasion in the Allen household. This recipe is not hard, but does require time, so plan accordingly.