Strawberry Pretzel Salad
This strawberry pretzel salad is the ultimate potluck party dessert! It's crunchy, salty, creamy, sweet, tart, and beautiful! Make it up to 24 hours ahead for easy party planning.
Ingredients
- 6 ozstrawberry jell-o
- 2 cupsboiling water
- 12 tbspunsalted butter
- ¼ cupgranulated sugar
- 2 cupscrushed salted pretzels ((about 4 cups whole pretzels))
- 8 ozpackage cream cheese (softened)
- ½ cupgranulated sugar
- 8 ozcool whip (thawed in the fridge)
- 1 lbfresh strawberries (hulled and sliced)
Directions
- 1
Dissolve - Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- 2
Crush pretzels in a sturdy ziploc bag, using a rolling pin.
- 3
Pretzel layer - In a medium saucepan, melt 12 Tbsp butter, then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish, and bake for 10 minutes at 350°F, then cool to room temperature.
- 4
Cream layer - When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
- 5
Jell-O layer - Hull and slice 1 lb strawberries, then stir them into your room temperature Jell-O. Pour and spread the strawberry Jell-O mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set (2-4 hours).