Ingredients
2½cupsmini pretzel
10tbspunsalted butter,melted
8ozcream cheese,(2 pkg), at room temperature
1½cupspowdered sugar
1tspvanilla extract
½cupsour cream
1cupwhipped cream
2cupswater
6ozstrawberry gelatin
1lbstrawberry,hulled and sliced
Preparation
Preheat oven to 350 degrees F.
Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
Combine crushed pretzels and butter in a mixing bowl and stir to combine. Place the pretzel mixture in the base of a 9-inch springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
Bake for about 10 minutes. Let cool to room temperature.
Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth. Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl. Add in the whipped cream until the batter is thick and smooth.
Pour the mixture into the 9-inch springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for about 30 minutes.
Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for about 3 minutes, or until gelatin has dissolved. Remove from heat.
Let the gelatin mixture cool for about 8 minutes or until room temperature. Add in strawberries and stir to combine.
Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for about 4 hours.
