Strawberry Pretzel Salad (Printable Version)
# What You'll Need:
→ Pretzel Crust
01 -
2 cups crushed pretzels
02 -
¾ cup salted butter, melted
03 -
3 tablespoons sugar
→ Cream Cheese Filling
04 -
8 ounces cream cheese, room temperature
05 -
½ cup sugar
06 -
8 ounces cool whip, thawed
→ Strawberry Topping
07 -
6 ounces strawberry Jell-O
08 -
2 cups boiling water
09 -
4 cups sliced strawberries (1 pound)
# Step-by-Step Directions:
01 -
Preheat the oven to 350°F. Lightly spray a 9x13 inch pan with cooking spray, or line the pan with parchment paper.
02 -
Combine crushed pretzels, melted butter, and sugar in a medium bowl. Mix until combined. Press the mixture into the prepared pan. Bake for 8 minutes and let cool completely.
03 -
In a large bowl, dissolve the strawberry Jell-O in boiling water. Set aside to cool to room temperature.
04 -
Mix cream cheese and sugar in a bowl until fluffy. Gently fold in the cool whip. Spread the mixture over the cooled pretzel crust. Chill in the refrigerator for at least one hour.
05 -
Arrange the sliced strawberries evenly over the cream cheese filling. Pour the cooled Jell-O over the strawberries.
06 -
Refrigerate the pan until the dessert is firmly set, at least 4 to 6 hours.
07 -
Cut into squares and serve.
# Helpful Notes:
01 -
Do not prepare the strawberry Jell-O according to the package instructions; follow the recipe directions instead.
02 -
To crush the pretzels, lightly use a rolling pin over pretzels in a Ziploc bag, ensuring a slight crunch is retained.
03 -
Ensure the Jell-O cools to room temperature but does not set before pouring over the strawberries.
04 -
Refrigerate leftovers in an airtight container for up to 3-4 days. Avoid freezing the dessert.