Strawberry Pretzel Salad (Print Version)
# Ingredients:
→ For the Pretzel Crust
01 -
3 cups tiny pretzel twists
02 -
¼ cup granulated sugar
03 -
8 tbsp unsalted butter, melted
→ For the Cream Cheese Filling
04 -
16 oz cream cheese, softened to room temperature
05 -
1 cup granulated sugar
06 -
1 tsp vanilla extract
07 -
8 oz frozen whipped topping, thawed
→ For the Strawberry Topping
08 -
6 oz package strawberry Jell-O
09 -
2 cups boiling water
10 -
16 oz frozen sliced strawberries
# Instructions:
01 -
Turn your oven to 350 degrees. Put the pretzels in a gallon zip-top bag and crush them with a rolling pin into coarse crumbs. You can also pulse them in a food processor, just don't overdo it - you want different textures, not powder.
02 -
Mix the crushed pretzels with the sugar and melted butter in a bowl. Press this mixture into the bottom of a 9 by 13 inch glass baking dish to form an even crust. Bake for 10 minutes at 350 degrees. Take it out and let it cool completely on a wire rack.
03 -
In a large bowl, beat the softened cream cheese, sugar, and vanilla with an electric mixer on medium speed for about 5 minutes. Scrape down the sides as needed. Use a rubber spatula to gently fold in the thawed whipped topping until combined.
04 -
Spread the cream cheese mixture evenly over the cooled pretzel crust. Make sure to spread it all the way to the edges so the jello topping doesn't seep down into the crust later. Cover and refrigerate for 1 hour.
05 -
After the cream cheese has chilled for an hour, whisk the Jell-O powder with the boiling water for 2 minutes until it's completely dissolved. Stir in the frozen strawberries and let it sit for 2 minutes.
06 -
Spoon the Jell-O and strawberry mixture directly onto the cream cheese layer and spread it out evenly. Cover and refrigerate for at least 6 hours, or overnight is even better.
07 -
Once it's completely set, cut into squares and serve cold. Enjoy this sweet and salty classic.
# Notes:
01 -
The jello will get frothy on top when you whisk it. You can spoon off the foam for a smoother look, but it doesn't affect the taste.
02 -
Let frozen strawberries sit out while you make the jello and break up any clumps before mixing them in.
03 -
Frozen strawberries help the jello cool faster. If using fresh, let the jello cool to room temperature first before adding berries.
04 -
Spreading the cream cheese all the way to the edges is important to keep the layers separate.
05 -
This needs to chill for at least 6 hours, so plan ahead or make it the night before.
06 -
This is a classic potluck and holiday dish that people always love.