A buttery pretzel crust is topped with a decadent cream cheese filling, then topped with an irresistible layer of strawberries in strawberry jello.
Prep Time 30mins
Cook Time 10mins
Total Time 5hrs40mins
5tbspbrown sugarlight or dark
3/4cup heavy whipping cream
Strawberry Jello Layer
4cupsfresh strawberrieswashed, dried and sliced
4tbspstrawberry gelatin mixturestraight from the box, to not follow the recipe on the box
Preheat oven to 350 degrees F.
Place all pie crust ingredients into a food processor and process until the ingredients resemble the texture of wet sand. Press crust mixture into the bottom and of the sides of a well-greased 9" pie pan. Bake for 10 minutes. Allow to cool completely prior to filling.
To make filling, in a large bowl using an electric mixer, combine cream cheese, lemon juice, lemon zest and sugar until light and fluffy.
In a medium bowl, beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture just until combined, then spread into prepared pie crust. Chill in the refrigerator for 1 hour.
In a medium saucepan, combine sugar, water, dry strawberry gelatin and cornstarch. Bring to boil over medium heat and let bubble for 1 minute. Remove from heat.
Place cleaned, sliced strawberries into a bowl, and pour strawberry glaze mixture over strawberries.Toss to coat strawberries in glaze. Let this mixture sit in the refrigerator for 45 minutes to thicken up a bit. Using a slotted spoon, layer strawberries mixture over the cheesecake layer, then drizzle the remaining sauce over the strawberries to the edges of the pie plate.
Refrigerate for at least 4 hours prior to serving.
* Spray the pan really well, or the pretzel crumble will stick. Also, a glass dish works nicely because you can see the beautiful layers, but any pie dish will do!*This will keep for up to 5 days in the fridge. Or you may freeze it for up to 6 months.