Strawberry Pretzel Salad
This salad tastes as delicious as it looks! Our sweet and salty pretzel crust is topped with sweetened cream cheese, fresh strawberries, and gelatin, Enjoy!
Servings: 16
Ingredients
- 1 (6 oz.) pkg. strawberry Jell-O
- 2 c. boiling water
- 2 1/2 c. salted pretzels measured before crushing
- 1/4 c. granulated sugar
- 8 T. unsalted butter
- 1 (8 oz. pkg.) cream cheese softened
- 1/2 c. granulated sugar
- 1 (8 oz.) container Cool Whip thawed in the fridge
- 1 lb. fresh strawberries hulled and sliced
Instructions
- In a medium bowl, combine strawberry Jell-O and boiling water, whisk until completely dissolved; set aside to cool to room temperature.
- Using a rolling pin, crush the pretzels in a sturdy Ziploc bag.
- Preheat oven to 350 degrees.
- In a medium saucepan, melt the butter. Add 1/4 cup sugar, stir to combine. Mix in crushed pretzels. Transfer to a 13x9-inch glass casserole dish, pressing the pretzel mixture evenly over the bottom of the dish. Bake for 10 minutes, then cool to room temperature.
- Using an electric hand mixer, beat the softened cream cheese and 1/2 cup sugar on medium-high speed until light and fluffy. Fold in Cool Whip until no streaks of cream cheese remain. Spread the mixture over the cooled pretzel crust, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
- Hull and slice strawberries then stir into the room temperature Jell-O. Pour and spread strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until the Jell-O is set about 2-4 hours.
- Slice and serve topped with whipped cream if desired.