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Strawberry Pretzel Salad
Ingredients:
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 your oven to 350°F (175°C). In a medium bowl, combine strawberry Jell-O with boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
Place pretzels in a sturdy zip-top bag and crush them using a rolling pin.
In a saucepan, melt butter over medium heat. Add sugar and stir until combined. 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 it cool completely to room temperature.
Using an electric mixer, beat softened cream cheese and sugar together on medium-high speed until light and fluffy. Fold in Cool Whip until fully incorporated, ensuring no streaks remain. Spread the cream cheese mixture evenly over the cooled pretzel crust, spreading to the edges to create a seal. Refrigerate for 30 minutes.
Once the cream cheese layer is set, stir the sliced strawberries into the cooled Jell-O. Pour the strawberry mixture over the cream cheese layer, spreading evenly.
Refrigerate for 2-4 hours, or until the Jell-O is fully set.
Slice and serve chilled.
Servings: 12-16
