INGREDIENTS

FOR THE PRETZEL CRUST

2 c. crushed pretzels

1/2 c. chopped walnuts

3/4 c. (1 1/2 stick) melted butter

1/4 c. granulated sugar

FOR THE CHEESECAKE LAYER

1 (8-oz.) block cream cheese, softened

3/4 c. granulated sugar

1 tsp. pure vanilla extract

1 C. heavy whipping cream 

FOR THE STRAWBERRY TOPPING

1/2 c. sugar

1 c.  water

1 Tbsp.cornstarch

1 3 oz package of strawberry gelatin

1 pt. fresh strawberries, thinly sliced

DIRECTIONS

  • Preheat oven to 350°. In a large mixing bowl, stir together pretzels, chopped walnuts, butter and sugar until combined. Transfer to a 10” tart pan or a shallow pie pan and press firmly into pan. Bake 8 minutes and let cool completely. 
  • Beat cream cheese, sugar and vanilla until smooth. Add heavy whipping cream and beat until medium peaks form.
  • Spread over cooled pretzel crust.
  • In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 – 3 minutes, whisking constantly until thickened. Add  strawberry gelatin and whisk until combined. Let cool 5 minutes.
  • Arrange strawberries in a single layer all over the cream cheese layer, then pour gelatin mixture over the top of the berries. Refrigerate until firm,  about 2 hours.

**  This recipe reminds me of summers spent in Minnesota with my Grandma Swenson and the pot luck dinners we had at Aunt Ida’s farm. **

Enjoy!

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