1/2 cup butter, melted
2 and 1/2 cups pretzels, finely crushed
3 tablespoons sugar
Cream Cheese Filling:
8 oz. cream cheese, softened
1/2 cup agave
8 oz. Cool Whip, thawed (or whipped cream)
Strawberry Topping:
20 oz. fresh strawberries (slice)
For the Pretzel Crust:
Preheat the oven to 400 degrees. In a bowl, combine crushed pretzels, butter, and sugar. Press the mixture into the bottom of a 9"×13" baking dish. Bake for 8-10 minutes at 400 degrees until set, and let cool
For the Cream Cheese Filling:
Cream together the half a cup of agave and softened cream cheese, and fold in the Cool Whip.
Spread this mixture on top of the pretzel crust. Make sure to spread it all the way to the edges of pan to create a barrier between the gelatin and crust. I recommend placing the pan back in the fridge to cool while you're making the gelatin portion.
Preheat the oven to 400 degrees. In a bowl, combine crushed pretzels, butter, and sugar. Press the mixture into the bottom of a 9"×13" baking dish. Bake for 8-10 minutes at 400 degrees until set, and let cool
For the Cream Cheese Filling:
Cream together the half a cup of agave and softened cream cheese, and fold in the Cool Whip.
Spread this mixture on top of the pretzel crust. Make sure to spread it all the way to the edges of pan to create a barrier between the gelatin and crust. I recommend placing the pan back in the fridge to cool while you're making the gelatin portion.
For the Strawberry Topping:
Slice strawberries and place on top.
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