Creamy Refrigerated Strawberry Bars
Created by peppercricket on May 29, 2016
- Servings: 12
- Prep Time: 30m
- Cook Time: 15m
- Recipe #23874
Ingredients
- FOR THE CRUST
- 2 cups pretzels, crushed (finely crushed)
- 4 tablespoons granulated sugar
- 3/4 cup melted butter
- FOR THE CREAMY FILLING
- 8 ounces cream cheese (at room temperature)
- 1 cup granulated sugar (to taste)
- 1 container (8 ounce) Cool Whip Frozen Topping (thawed)
- FOR STRAWBERRY TOPPING
- 2 cups water (boiling)
- 1 package (6 ounce) strawberry Jell-O
- 1 1/2 cups water (cold)
- 4 cups sliced strawberries
How to Make
-
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.
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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.
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FOR THE TOPPING
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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.
Nutritional Facts
- 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