Strawberry Pretzel Salad (Print Version)
# Ingredients:
01 -
6 oz strawberry Jell-O.
02 -
2 cups boiling water.
03 -
2 1/2 cups salted pretzels (measured before crushing).
04 -
1/4 cup granulated sugar.
05 -
8 Tbsp unsalted butter.
06 -
8 oz package cream cheese, softened.
07 -
1/2 cup granulated sugar.
08 -
8 oz Cool Whip, thawed in the fridge.
09 -
1 lb fresh strawberries, hulled and sliced.
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Begin by dissolving the strawberry Jell-O in 2 cups of boiling water. Stir until it's completely dissolved and then set it aside to cool to room temperature.
02 -
Place the salted pretzels into a sturdy Ziploc bag and crush them using a rolling pin until you achieve a coarse texture.
03 -
In a medium saucepan, melt the unsalted butter over medium heat. Stir in 1/4 cup of sugar until it is well combined. Mix in the crushed pretzels until they are evenly coated.
04 -
Transfer the pretzel mixture to a 13x9-inch glass casserole dish, pressing it evenly across the bottom to form the crust. Bake in the preheated oven for 10 minutes. Remove and allow it to cool to room temperature.
05 -
Once the pretzel crust has cooled, use an electric hand mixer to beat the cream cheese and 1/2 cup sugar together until fluffy and white.
06 -
Gently fold the Cool Whip into the cream cheese mixture until no streaks remain. Spread this creamy layer evenly over the cooled pretzels, making sure to go all the way to the edges to create a seal. Refrigerate for 30 minutes.
07 -
Hull and slice the fresh strawberries, and then stir them into the cooled Jell-O.
08 -
Pour the strawberry Jell-O mixture over the cream cheese layer, ensuring it is evenly distributed. Refrigerate the salad until the Jell-O is set, about 2 to 4 hours.
# Notes:
01 -
This recipe combines sweet, salty, and creamy elements which make it a favorite dessert at gatherings.
02 -
The pretzel crust adds a unique crispy texture that contrasts beautifully with the creamy and fruity layers.