I know, I know – when you hear lasagna, you think ooey-gooey cheesy pasta layered beautifully for dinner! But wait…this Strawberry Pretzel Lasagna is even easier, and is all ready to be eaten for dessert!
Pretzels have become a mainstay in my kitchen for both savory and sweet foods. You just can’t go wrong with a salty-sweet combo, and they add the perfect crunch to your luscious strawberry topping. Serve this up this spring or summer for a refreshing treat!
Ingredients:
- 2 cups crushed pretzels (about 8 ounces)
- 3/4 cup butter, melted
- 3 tablespoons sugar
For the filling:
- 2 cups whipped topping
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
For the topping:
- 2 packages (3 ounces each) strawberry gelatin
- 2 cups boiling water
- 2 packages (16 ounces each) frozen sliced strawberries, thawed
- Additional whipped topping, optional
Directions:
- Preheat oven to 350 degrees. In a bowl, combine the pretzels, butter, and sugar. Press into an ungreased 13×9 baking dish. Bake for 10 minutes. Cool completely on a wire rack.
- For the filling, in a small bowl, beat whipped topping, cream cheese, and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
- For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired.
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By Patricia Lynn
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Patricia Lynn is a senior writer at Shareably. Patricia is based out of San Francisco and can be reached at [email protected].