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, it's a refreshing side to go with your holiday spread or your next potluck!
Ingredients• 1 (6-ounce) package strawberry jello • 2 cups water, boiling • 2 1/2 cups salted pretzels • 8 tablespoons unsalted butter • 3/4 cup granulated sugar, divided into 1/4 cup and 1/2 cup • 1 (8-ounce) package cream cheese, softened • 1/2 cup granulated sugar • 1 (8-ounce) container cool whip, thawed in the fridge • 1 pound fresh strawberries, hulled and sliced
Set your oven to 350 degrees F.
Add the strawberry jello to the boiling water and stir until it's completely dissolved. Then set it aside to cool at room temperature.
Crush the pretzels in a sturdy resealable bag using a rolling pin. Set aside.
In a medium-sized saucepan, melt the butter. Add 1/4 cup of the sugar to the butter and then stir. Add in the crushed pretzels.
Transfer the pretzel/butter mixture into a 9x13-inch glass baking dish. Press the pretzel mix into the bottom of the dish, forming a crust.
Bake the pretzel crust in the oven for 10 minutes, then remove the crust from the oven and let it cool.
Once the pretzel crust has cooled, use a mixer to beat the cream cheese and the 1/2 cup of sugar on medium-high speed until it is fluffy and white. Then fold in the cool whip until there are no streaks of cream cheese left.
Spread out the mixture over the cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
Stir the sliced strawberries into the cooled jello. Spoon the strawberry jello mixture evenly over the cooled cream cheese layer.
Refrigerate until the jello is set, about 2-4 hours.
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