Strawberry Pretzel Salad
Time: 2 hours 30 minutes
Yield: 12 servings
If “salad” is in the name, does it technically count as dessert? We can’t get enough of this sweet and salty combination topped with tart strawberries. This recipe is always popular at parties, too!
• 6 oz strawberry Jell-O
• 2 cups boiling water
• 2 1/2 cups salted pretzels (measured before crushing)
• 1/4 cup granulated sugar
• 8 tablespoons unsalted butter
• 8-ounce package cream cheese softened
• 1/2 cup granulated sugar
• 8 ounces cool whip thawed in the fridge
• 1 pound fresh strawberries hulled and sliced
Pre-heat oven to 350 degrees F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
Crush 2 1/2 cups pretzels in a sturdy Ziploc bag, using a rolling pin.
In a medium saucepan, melt 8 tablespoons butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350 degrees F, then cool to room temperature.
When pretzels have cooled, use an electric hand mixer to beat 8 ounces cream cheese and 1/2 cup sugar on medium/high speed until fluffy and white. Fold in 8 ounces Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
Hull and slice 1 pound strawberries then stir into your room-temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).