Strawberry Pretzel Salad
Ingredients:
6 oz strawberry Jell-O
2 cups boiling water
2 ½ cups salted pretzels, measured before crushing
¼ cup granulated sugar
8 tbsp unsalted butter
8 oz cream cheese, softened
½ cup granulated sugar
8 oz Cool Whip, thawed
1 lb fresh strawberries, hulled and sliced
Directions:
Preheat the oven to 350°F (175°C). In a medium bowl, dissolve the strawberry Jell-O in boiling water. Stir thoroughly and let cool to room temperature.
Place pretzels in a zip-top bag and crush them with a rolling pin until coarse crumbs form.
Melt the butter in a saucepan over medium heat, then stir in the sugar. Mix in the crushed pretzels.
Press the pretzel mixture evenly into the bottom of a 9×13-inch glass casserole dish. Bake for 10 minutes, then let cool completely.
Using an electric mixer, beat the softened cream cheese and ½ cup sugar on medium-high speed until fluffy. Gently fold in the Cool Whip until smooth. Spread evenly over the cooled pretzel crust, ensuring it reaches the edges to seal. Refrigerate for 30 minutes.
Once the cream cheese layer is set, stir the sliced strawberries into the cooled Jell-O mixture. Pour over the cream cheese layer and spread evenly.
Refrigerate for 2-4 hours until the Jell-O is fully set.
Slice and serve chilled.
Servings: 12
