My daughter loves to cook, and she's especially good at desserts. She wanted to come up with something festive, delicious, and refreshing for our 4th of July cookout and she settled on this Strawberry Pretzel Salad. She consulted several recipes online, and combined bits and pieces from a few versions to create this one. And it was gobbled up by kids and adults alike! It's easy to make, pretty to look at, and tastes fantastic. The buttery pretzel crust, tart berries, and sweet cream are a match made in heaven!
Ingredients:
- 6 oz. strawberry Jell-O
- 2 cups boiling water
- 1/4 cup white sugar
- 8 Tbsp. butter
- 2 1/2 cups salty pretzels
- 8 oz. cream cheese, softened
- 1/2 cup white sugar
- 8oz. Cool Whip, thawed
- 1lb. fresh strawberries
Directions:
- Dissolve Jell-O in boiling water and stir until dissolved completely. Cool at room temperature.
- Crush pretzels inside of a plastic storage bag.
- Melt butter and 1/4 cup sugar in a medium saucepan, then mix in the crushed pretzels.
- Press the crushed pretzel mixture into the bottom of a 9x13 pan. Bake at 350 degrees for 10 minutes.
- Beat the cream cheese and 1/2 cup sugar on medium/high speed until fluffy. Carefully fold in the Cool Whip.
- Spread the cream mixture over your cooled pretzel crust, being sure to get it all the way to the edges. Pop it in the fridge for 30 minutes.
- Hull and slice the strawberries, then stir them into the Jell-O. Spread this mixture evenly over the cooled cream cheese layer.
- Refrigerate for at least 2 hours.
