Instructions
Microwave for 1 minute. Remove and stir. Repeat the process microwaving 1 minute at a time and stirring in between each interval until the juice break down and a sauce begins to form and strawberries soften. Set aside to cool.
Pretzel Crust
Preheat oven to 350°F.
In a medium bowl, mix crushed pretzels, butter, and brown sugar together. Press into bottom of a 9×9 baking dish.
Bake crust for 10 minutes until set. Cool completely.
Strawberry Cream Cheese Filling
In a large bowl, using mixer beat the cream cheese on medium-high speed until smooth. Beat in the powdered sugar, followed with vanilla and beat until smooth and creamy.
Fold in the whipped cream until mostly incorporated. Add the cooled strawberry compote and fold again until mixture is pink and no white streaks are visible.
Pour the filling onto the baked pretzel crust and spread evenly with the spatula.
Whipped Cream
Add 2 cups of whipped cream on top of the strawberry cream cheese filling.
Cover with foil or plastic wrap and chill in the refrigerator at least 4 hours before serving.
Toppings
Add chopped strawberries and pretzel twists or broken pretzels on top when serving.
Notes
Store leftovers covered tightly in the refrigerator up to 5 days or the freezer up to 2 weeks.
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