Strawberry Pretzel Salad

Strawberry Pretzel Salad

– 2 cups pretzels crushed – ¾ cup butter melted – ¼ cup sugar – 8 oz cream cheese softened – 1 cup sugar – 12 oz whipped topping – 6 oz box strawberry Jello – 2 cups water boiling – 4 cups frozen sliced strawberries

Using a food processor or blender, mix the pretzels until you've created 2 cups of crushed crumbs. Start with a handful, blend, transfer to measuring cup, and repeat until you have the requirement measurement for the pretzel crumb crust.

Transfer the crumbs back to the food processor, add in the melted butter and sugar and continue to pulse until finely crushed.

Pour the crust mixture into the prepared baking dish. With the back of the measuring cup, press the crust firmly into an even layer in the pan. Place the crust in the preheated oven and bake for 8 minutes until golden. Remove it from the oven and allow it to cool before adding the additional layers.

In a large bowl, combine the softened cream cheese and sugar. Using a handheld mixer or stand mixer, whip for 2-3 minutes until well combined.

Fold in the Cool Whip topping with the cream cheese mixture and stir to combine. Then spread the mixture over the cooled pretzel crust, make sure to spread over the entire surface, completely to the edges to seal the crust.

In a large mixing bowl, combine the Jello mix and boiling water, stir until the Jello has dissolved.

Then add in the frozen strawberries and stir for 1 minute. Once the Jello begins to thicken, proceed to pour the mixture through a slotted spoon evenly over the cream cheese layer. Then layer the strawberries in an even layer on top of the Jello layer.