layer dessert

This old-fashioned Strawberry Pretzel Salad consists of a salty pretzel crust topped with a creamy and sweet cream cheese layer and a strawberry jello topping filled with fresh strawberries.

Strawberry Pretzel Salad

salted pretzels

butter, (melted)

sugar

cream cheese, (softened)

(8-ounce) container frozen whipped topping, (thawed)

strawberry Jello-O

water

strawberries

Preheat oven to 400 degrees.

In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely.

Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep the jello layer from seeping down.

Refrigerate for at least 30 minutes (can be refrigerated overnight at this point).

In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm.

Peach Delight - Sweet, creamy cheesecake, atop a perfect graham crust, piled high with fresh peaches. Simple, dreamy, and delicious!

Peach Delight

The Crumb Crust

Package Graham Crackers

Tbsp. Butter, melted

c. Brown Sugar

Cheesecake Layer

Block of Cream Cheese, Softened

Container of Cool Whip

c. Powdered Sugar

Fresh Peach Layer

Water

Sugar

Tbsp. Cornstarch

Tbsp. Orange Jello

Crush one package of graham crackers. To do so, I like to break the crackers and add them to a food processor or blender. Then, pulse the blender/food processor just long enough for the crackers to be finely crushed.

Next, add the sugar and butter to the graham cracker crumbs and mix well. 

Press the crumb mixture into a 8-9 inch square pan (or any pan similar in size).

Add the softened cream cheese and powdered sugar to the mixing bowl. Beat until smooth.

Next, add the cool whip and beat, once again, until smooth.

Pour the cheesecake mixture onto the prepared graham crumb crust. 

Then, place the pan on a level shelf in the refrigerator to allow the cheesecake layer to set up a bit.

To begin, pout the water and cornstarch into to a small - medium sized saucepan. Then, with a whisk, blend the cornstarch and water together. (The mixture will be a milky, white color.) 

Bring the mixture to a boil, stirring with the whisk occasionally.

As mixture begins to boil, the color of the mixture will turn from milky white to clear and the mixture will be slightly thickened. At this point, turn off the burner and remove the saucepan from heat. 

Using the whisk, mix in the orange Jell-O powder until well mixed.

Next, move the saucepan to the refrigerator to cool down. (This mixture is going to both add flavor to the peaches and keep the peaches from turning brown and getting mushy.)

Wait about 10-15 minutes, then, begin cutting up the peaches. First cut them in half. Rotate the peach gently in your hands to pull one of the halves from the pit. Remove the pit, peel the skin from both halves and dice the peaches into small bite sized pieces.

Next, remove the gelled mixture from the refrigerator. Then, gently stir the peaches and the thickened mixture together. 

Now, it's time to remove the pan of dessert from the refrigerator. Spoon the fresh peach mixture over the cheesecake layer, then, smooth with the back of the spoon to distribute evenly. 

Cover with plastic wrap and place the pan back in the refrigerator to allow the dessert to set up. Allow the dessert to cool and set up in the refrigerator for at least 1-2 hrs. before serving. (You can, most definitely eat it sooner, however, it may be a bit runny if it hasn't had time to chill properly.)

Made this today with the peaches I just picked with my kids - it was easy and delicious. I used a pre-made pie crust to save on time but everything else was the same. The only thing the recipe didn’t say was when to add the sugar to the topping so I added it in when the water and cornstarch were already mixed well and it came out fine.

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Strawberry Pretzel Salad

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