STRAWBERRY PRETZEL DUMP CAKE RECIPES

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In food processor, process pretzels until coarsely chopped. Remove 1/2 cup chopped pretzels; set aside. Process remaining pretzels until finely crushed (about 1 cup).
• Spread both cans of strawberry pie filling in pan. In medium bowl, stir dry cake mix, melted butter and finely crushed pretzels until combined. Sprinkle cake mixture on top of strawberry pie filling in pan.
• Bake 30 to 35 minutes or until pie filling bubbles and cake mixture is lightly golden. Cool completely on cooling rack, about 2 hours.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed about 1 minute or until smooth. Fold in whipped topping until thoroughly combined. Spread mixture over top of cooled cake. Sprinkle reserved chopped pretzels on top just before serving.

Steps:

• Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick. Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.