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 cream cheese, softened
07 -
1/2 cup granulated sugar
08 -
8 oz Cool Whip, thawed
09 -
1 lb fresh strawberries, hulled and sliced
# Instructions:
01 -
Dissolve the strawberry Jell-O in 2 cups of boiling water. Stir until completely dissolved and set 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 -
Melt the unsalted butter in a medium saucepan over medium heat. Stir in 1/4 cup of sugar until well combined. Mix in the crushed pretzels until 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 a preheated oven at 350°F (175°C) for 10 minutes. Remove and cool to room temperature.
05 -
Beat cream cheese and 1/2 cup sugar together with an electric hand mixer until fluffy and white. Gently fold in the Cool Whip until no streaks remain.
06 -
Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring a seal around the edges. Refrigerate for 30 minutes.
07 -
Hull and slice the fresh strawberries. Stir them into the cooled Jell-O mixture.
08 -
Pour the strawberry Jell-O mixture over the cream cheese layer, spreading it evenly. Refrigerate until the Jell-O is set, about 2 to 4 hours.
# Notes:
01 -
This dish combines sweet, salty, and creamy elements, making it a favorite dessert at gatherings.
02 -
The pretzel crust adds a crispy texture that contrasts beautifully with the creamy and fruity layers.