Strawberry Pretzel Salad
Crust:
-
2
cups crushed pretzels (pulse pretzels in food processor, until fine, but still has bits and pieces)
-
1/3
cup
sugar
-
3/4
cup
(1 1/2 sticks) unsalted butter, melted
Cream Layer:
-
1
(8oz) pkg cream cheese (I used Neufchatel)
-
1/2
cup
sugar
-
1
(8oz) tub cool whip (I used fat free)
Strawberry Layer:
-
1
(23oz) container frozen strawberries in sugar/syrup, thawed
-
1
(6oz) strawberry flavored Jell-o (the large box)
-
2
cups
boiling water
-
Combine crushed pretzels and sugar in a 13x9-inch baking dish. Pour melted butter over the top, stir until everything is wet and then press onto the bottom of the pan. Bake at 350 degrees Fahrenheit for 10 minutes. Cool completely.
-
In a large bowl with a hand mixer, beat the cream cheese with the sugar until the sugar dissolves. Fold in cool whip and spread over cooled crust.
-
Combine the thawed strawberries in sugar/syrup, the strawberry Jell-o, and boiling water in a large bowl. Stir 2 minutes, until dissolved. GENTLY pour over cream layer. I find it best to slowly pour just the liquid, and then spoon in the strawberries.
-
Refrigerate 4 to 24 hours until set. Cut into 24 squares and serve cold. Keep refrigerated.
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.