Strawberry Pretzel Salad
3 layers of deliciousness, starting with a bottom crust of sweetened crushed pretzels, a middle of creamy cream cheese all topped off with strawberries in Jello. Recipe is easily adaptable to use your favorite fruit and Jello combo. Enjoy!
- 2 cups pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons white sugar
- CREAM LAYER:
- 1 package (8 ounce) cream cheese, softened
- 1 cup white sugar
- 1 container (8 ounce) frozen whipped topping, thawed
- STRAWBERRY LAYER:
- 2 packages (3 ounce) strawberry flavored gelatin
- 2 cups boiling water
- 2 packages (10 ounce) frozen strawberries or 2 1/2 cups fresh strawberries
Preheat oven to 400 degrees F (200 degrees C).
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. Be sure to spread it to the edges to seal off the crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.
Refrigerate until set. Serve
Gluten Free- Use Gluten Free Pretzels for the crust .
Make sure you spread the cream center all the way to the edges to seal the crust from getting soggy.
Try making this with other fruits beside strawberries.