Strawberry Pretzel Salad
Gorgeous Strawberry Pretzel Salad layered with a buttery pretzel crust, cream cheese whipped topping, strawberries and jello. A simple sweet side dish that is always the first to go!
- 2 C crushed pretzels
- ¾ C melted butter
- ¼ C sugar
- 8 oz. cream cheese
- 1 C sugar
- 12 oz whipped topping
- 1 6 oz Large box strawberry Jello
- 2 c boiling water
- 4 c frozen sliced strawberries
Preheat oven to 400ºF and prepare a 9 x 13 inch baking dish by coating with cooking spray.
In a food processor pulse pretzels until 2 cups crushed. Add melted butter and sugar to the processor and pulse until finely crushed. Pour the crust mixture into the prepared baking dish.
With the back of a measuring cup, press the crust until an even layer is formed in the pan. Bake the crust for 8 minutes until golden. Remove from oven and allow to cool before adding the whipped cream cheese layer.
In a mixing bowl combing the softened cream cheese and sugar. Whip to combine with a hand mixer. Fold in the whipped topping and spread over the cooled pretzel crust making sure to go completely to the edges to seal the crust.
In a large mixing bowl combine the Jello and boiling water, mix until Jello is dissolved. Add in the frozen strawberries and stir for 1 minute. The Jello will begin to thicken.
Carefully pour the Jello mixture over a slotted spoon evenly onto the cream cheese layer. Spread the strawberries evenly over the top. Set in fridge until firm, 2-3 hours.
Calories: 301kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 283mg | Potassium: 119mg | Fiber: 1g | Sugar: 24g | Vitamin A: 510IU | Vitamin C: 22.6mg | Calcium: 43mg | Iron: 0.8mg