Description
This strawberry pretzel salad requires a few steps, but it’s easier than you might think … and it’s a delightful treat for any time of year. It will impress your family and you’ll never have enough!
Ingredients
Scale
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- 2 – 2 1/2 cups broken pretzels
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- 1 stick (half a cup) melted butter or margarine
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- 1/4 cup sugar
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- 8-ounce package of cream cheese
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- 1 medium tub of Cool-Whip
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- 1/2 cup sugar
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- 1 large box of strawberry Jell-O
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- 2 cups boiling water
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- 1 – 2 cups of frozen strawberries, mostly thawed
Instructions
- Preheat the oven to 350 degrees.
- Crush 2 1/2 cups of pretzels. I used pretzel rods, but you can use normal pretzels as well. You can crush them with a rolling pin like I did, or use a food processor if you’re in a hurry.
- Melt 1/2 cup of butter and stir in a 1/4 cup of sugar. Then mix the pretzels into the butter mixture.
- Press the pretzel mixture into a 9 x 12 baking dish.
- Bake at 350 degrees (F) for about 10 minutes. Remove it from the oven and let it cool.
- While the pretzel layer is cooling, prepare the Jell-O by mixing it with two cups of boiling water. To help it cool more quickly, you can also stir the Jell-O completely with a cup of boiling water, and then add a cup of cold water.
- Then mix in the strawberries and refrigerate it for about an hour or until it is lightly set. Don’t let it set completely.
- While it’s cooling, blend the room-temperature cream cheese with half a cup of sugar.
- Fold in the Cool-Whip.
- Spread your cream cheese mixture over the pretzel layer completely, making sure there aren’t any gaps. Put it in the fridge for about half an hour.
- Spread the Jell-O over the cream cheese layer and refrigerate until the Jell-O is set.
Notes
You can have some fun with this basic recipe by substituting different flavors of Jell-O and different kinds of fruits.