Creamy Refrigerated Strawberry Bars
"A classic summer dessert, a pretzel crust, sweet cream cheese filling and a strawberry Jello topping with fresh strawberries"
Original is 12 servings
Ingredients
- FOR THE CRUST
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- FOR THE CREAMY FILLING
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- FOR STRAWBERRY TOPPING
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Nutritional
- Serving Size: 1 (246 g)
- Calories 453.7
- Total Fat - 27.4 g
- Saturated Fat - 18.4 g
- Cholesterol - 51.3 mg
- Sodium - 289.3 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 2.1 g
- Sugars - 42.2 g
- Protein - 3.9 g
- Calcium - 45.7 mg
- Iron - 1.3 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
FOR THE CRUST
Step 2
In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9x13-inch baking pan. Bake for 10 min, then cool completely.
FOR CREAMY FILLING
Step 3
Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.
FOR THE TOPPING
Step 4
Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1 1/2 hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Tips
No special items needed.
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