It's called a salad, but it tastes like no salad you've ever tried before. Strawberry Pretzel Salad is a perpetual party favorite, with a sweet and salty pretzel crust and a creamy filling that's fruity, sweet, and light. Fluffy and topped with fresh strawberries, Strawberry Pretzel Salad is a refreshing side to go with your holiday spread or your next potluck!
Ingredients
• 1 (6 ounce) package strawberry gelatin dessert mix • 2 cups water, boiling • 2 1/2 cups salted pretzels, measured before crushing • 8 tablespoons unsalted butter • 3/4 cup granulated sugar, divided • 1 (8 ounce) package cream cheese, softened • 1 (8 ounce) package imitation whipped, thawed in the fridge • 1 pound fresh strawberries, hulled and slicedDirections
Preheat the oven to 350 degrees F.
Add the strawberry gelatine dessert mix with the boiling water and stir until it is completely dissolved.
Set it aside to cool at room temperature.
Crush the pretzels in a sturdy resealable bag, using a rolling pin.
Using a medium sized saucepan, melt the butter.
Add in 1/4 cup of the sugar and stir.
Add in the crushed up pretzels.
Transfer the pretzel mixture to a 9x13-inch glass dish, pressing the pretzel mix into the bottom.
Bake the pretzel crust in the oven for 10 minutes. Pull it out and let it cool.
Once the pretzel crust has cooled, use a mixer to beat the cream cheese and the remaining 1/2 cup of the sugar on a medium high speed until it is fluffy and white.
Fold in the imitation whipped topping until there are no streaks of cream cheese left.
Spread out the mixture over the cooled pretzels, spreading it to the edges of the dish to create a tight seal.
Refrigerate for 30 minutes.
Remove the stems and slice the strawberries.
Stir the strawberries into the gelatin dessert.
Spoon the strawberry jello mixture evenly over the cooled cream cheese layer and refrigerate until the gelatin is set, about 2-4 hours.
Serve.
