The last time I made this recipe, my son proclaimed that it was one of his very favorite things to eat. Despite that glowing review, it had been quite a while since I last made it. Recently, with a crowd to feed, I decided it was the perfect time to bring it back. The pan disappeared in record time.

This is a recipe you may have either made yourself or enjoyed when someone else prepared it. Its charm lies in the perfect blend of flavors and textures: sweet, salty, creamy, and fruity all in one bite.

The buttery pretzel crust provides a crisp, salty base, while the creamy cream cheese layer adds a smooth sweetness. Then there’s the bright strawberry Jello topping, bursting with flavor and dotted with fruit. Each forkful is a delightful contrast of taste and texture.

Some people call this a salad, while others firmly place it in the dessert category. Personally, I think either category works, but I chose to call this one “bliss” because that’s exactly how it feels when you take a bite.

From our kitchen to yours — enjoy!

Strawberry Pretzel Bliss

Serves 15

Ingredients:

2-1/2 c. pretzels, crushed
3/4 c. butter, melted
3 T. sugar
1- 8 oz. package cream cheese, softened
1 c. sugar
1- 8 oz. Cool Whip, thawed
2- 3 oz. packages strawberry Jello
2 c. boiling water
23 oz. container frozen sliced strawberries

Directions:

Preheat oven to 400 degrees. Place pretzels in a large Ziploc bag and crush until coarse crumbs form. In a medium bowl, stir pretzels with melted butter and 3 T. sugar until evenly coated. Press mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then set aside to cool completely.

In a large mixing bowl, beat softened cream cheese with 1 c. sugar until smooth. Gently fold in whipped topping until fully combined. Spread this mixture evenly over the cooled crust, making sure to seal the edges to prevent the Jello from seeping through.

In another bowl, dissolve Jello in boiling water. Stir in frozen strawberries and let sit briefly until slightly thickened. Carefully pour over the cream cheese layer. Refrigerate until set, about 4 hours, before serving.