Strawberry Pretzel Salad
This delightful strawberry pretzel salad is a perfect mix of sweet and salty flavors. The crunchy pretzel crust pairs beautifully with the luscious cream cheese layer and the refreshing strawberry Jell-O topping. A crowd-pleasing dessert that's ideal for any occasion!
— Constant Cookbook
Ingredients
- 2 cups finely crushed pretzels
- ½ cup sugar, divided
- 2/3 cup butter or margarine, melted
- 1½ pkg. (8 oz. each) Cream Cheese, softened
- 2 Tbsp. milk
- 1 cup thawed COOL WHIP
- 2 cups boiling water
- 1 pkg. (8-serving size) Strawberry Jell-O
- 1½ cups cold water
- 1 qt. (4 cups) strawberries, sliced
Instructions
- Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9x13-inch baking pan. Bake for 10 min, then cool completely.
- Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.
- Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Cook Time
15M
Prep Time
PT1H
Yield
12 servings
Nutrition
- Calories: 293 kcal
- Carbohydrate Content: 39 g
- Protein Content: 3 g
- Fat Content: 15 g
- Saturated Fat Content: 9 g
- Cholesterol Content: 41 mg
- Sodium Content: 311 mg
- Fiber Content: 1 g
- Sugar Content: 29 g
- Trans Fat Content: 1 g
- Unsaturated Fat Content: 5 g
- Serving Size: 1 serving
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