Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzels, measured before crushing
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz Cool Whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Preheat the Oven and Prepare Jell-O:
- Pre-heat oven to 350°F (175°C).
- Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Prepare the Pretzel Base:
- Crush 2 1/2 cups of pretzels in a sturdy ziplock bag using a rolling pin.
- In a medium saucepan, melt 8 Tbsp butter, then add 1/4 cup sugar and stir until well combined.
- 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.
- Cream Cheese Layer:
- Using an electric hand mixer, beat 8 oz cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white.
- Fold in 8 oz Cool Whip until no streaks of cream cheese remain.
- Spread the mixture over the cooled pretzel base, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
- Add Strawberries and Jell-O:
- Hull and slice 1 lb of strawberries then stir them into your room-temperature Jell-O.
- Pour and spread the strawberry Jell-O mixture evenly over the cooled cream cheese layer.
- 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.