Strawberry Pretzel Salad has a salty pretzel crust topped with a cream cheese layer and finally fresh strawberries in Jell-O.
Ingredients :
2 cups crushed pretzels
¾ cup unsalted butter melted
3 tablespoons granulated sugar
8 ounces cream cheese softened
¾ cup granulated sugar
8 ounces whipped topping such a Cool Whip, thawed
6 ounces Strawberry Jell-O
2 cups boiling water
4 cups sliced strawberries
Directions :
Preheat the oven to 375°F.
Combine crushed pretzels, melted butter, and sugar in a bowl and press into the bottom of a 9×13 pan. Bake for 10 minutes. Remove from the oven and cool completely.
In a medium bowl, combine cream cheese and sugar with an electric mixer on medium speed until fluffy. Gently fold in Cool Whip with a spatula. Spread the cream cheese mixture evenly over the pretzel crust and refrigerate for at least 1 hour.
While the cream cheese mixture is cooling, whisk Jell-O and 2 cups of boiling water until the Jell-O is completely dissolved. Allow mixture to sit at room temperature until completely cooled.
Place the sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.
Refrigerate until firmly set, at least 4-6 hours or overnight. Cut into squares and serve.
