Ingredients
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- 6 oz strawberry Jell-O
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- 2 cups boiling water
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- 2 1/2 cups salted pretzels, measured before crushing
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- 1/4 cup granulated sugar
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- 8 Tbsp unsalted butter
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- 8 oz package cream cheese, softened
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- 1/2 cup granulated sugar
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- 8 oz Cool Whip, thawed in the fridge
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- 1 lb fresh strawberries, hulled and sliced
Instructions
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- Preheat the Oven and Prepare Jell-O:
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- Pre-heat oven to 350°F (175°C).
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- Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
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- Prepare the Pretzel Base:
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- Crush 2 1/2 cups of pretzels in a sturdy ziplock bag using a rolling pin.
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- In a medium saucepan, melt 8 Tbsp butter, then add 1/4 cup sugar and stir until well combined.
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- Mix in the crushed pretzels and transfer to a 13×9 inch glass casserole dish, pressing the pretzel mix evenly over the bottom. Bake for 10 minutes, then cool to room temperature.
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- Cream Cheese Layer:
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- Using an electric hand mixer, beat 8 oz cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white.
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- Fold in 8 oz Cool Whip until no streaks of cream cheese remain.
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- Spread the mixture over the cooled pretzel base, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
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- Add Strawberries and Jell-O:
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- Hull and slice 1 lb of strawberries then stir them into your room-temperature Jell-O.
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- Pour and spread the strawberry Jell-O mixture evenly over the cooled cream cheese layer.
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- Refrigerate until the Jell-O is set, about 2-4 hours.
Notes
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 12 slices
This Strawberry Pretzel Salad is a playful and delicious way to bring something different to your dessert table. Enjoy the combination of textures and the delightful contrast between salty and sweet.