Strawberry Pretzel Salad
Ingredients:
2 cups crushed pretzels
3/4 cup unsalted butter, melted
3 tablespoons granulated sugar
1 (8 oz) package cream cheese, softened
1 cup granulated sugar
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 (6 oz) package strawberry gelatin
2 cups boiling water
3 cups fresh strawberries, sliced
Directions:
Preheat oven to 350°F (175°C).
In a medium bowl, mix crushed pretzels, melted butter, and 3 tablespoons sugar. Press into the bottom of a 9x13-inch baking dish to form a crust.
Bake crust for 10 minutes. Let cool completely.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Fold in whipped topping until well combined. Spread evenly over the cooled crust, making sure to cover to the edges to prevent the gelatin from leaking through. Chill for 30 minutes.
In a separate bowl, dissolve strawberry gelatin in 2 cups boiling water. Let cool until slightly thickened, about 30 minutes.
Stir in sliced strawberries and gently pour over the cream layer. Refrigerate until fully set, at least 4 hours or overnight.
Slice and serve chilled.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12
Tips:
Use a food processor to get perfectly even crushed pretzels.
Make sure the cream layer is sealed to the edges to avoid soggy crust.
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