This is a totally, in no way is it good for you, dessert. With that being said, let me give you the scrumptious recipe. My step-mom always made this delicious dessert and I have missed it so much since being diagnosed with Celiac. She was so sweet to make it gluten-free for me this Christmas. Thanks Sheila!
2 1/2 c. gluten-free pretzels (I love Glutino!)
4 tbsp. raw cane sugar
3/4 c. (1 1/2 sticks) melted raw, or organic butter
1 (8 oz.) pkg. organic cream cheese
1 c. raw cane sugar
1 (8 oz.) gluten-free cool whip
1 (6 oz.) strawberry or raspberry Jello
2 c. boiling water
2 1/2 c. sliced fresh strawberries or raspberries whole
Crush pretzels into small pieces. Lay them onto a baking sheet and bake at 300 degrees for 5 minutes, just to dry them out a little bit. Then combine pretzel crumbs, 4 Tbls. raw cane sugar, and melted butter. Press into a 9×13 inch baking pan and bake 15 minutes at 350 degrees.
Meanwhile, mix cream cheese, remaining sugar, and Cool Whip. Spread on COOLED crust.
Combine strawberry Jello, boiling water, and frozen strawberries. Let sit for about 5 minutes or until beginning to look like jello (this is so that it doesn’t just seep down through the cream cheese mixture, so be sure to wait longer if needed), then pour on top of cream cheese mixture and refrigerate.