Strawberry-Pretzel Salad
By á-37896
Ingredients
- Crust:
- 3 cups pretzels, crushed with a rolling pin
- 3/4 cup butter, melted
- 3 Tablespoons sugar
- Mix together and press into greased 9 x 13 baking pan. Bake for 10 minutes in a preheated 350 degree oven. Allow to cool completely.
- Filling:
- 1 - 8 ounce container Cool Whip
- 1 - 8 ounce package of cream cheese, softened
- 1 cup sugar
- Cream the cream cheese and sugar together in a mixer. Add in the Cool Whip until combined. Spread over cooled pretzel crust. Chill in the refrigerator for about 30 minutes before topping with Jell-O.
- Topping:
- 1 large box (6 ounce) strawberry Jell-O
- 2 cups boiling water
- 2 cups fresh or frozen strawberries, sliced
Details
Adapted from foodlibrarian.com
Preparation
Step 1
Crust
Mix together and press into greased 9 x 13 baking pan. Bake for 10 minutes in a preheated 350 degree oven. Allow to cool completely.
Filling:
Cream the cream cheese and sugar together in a mixer. Add in the Cool Whip until combined. Spread over cooled pretzel crust. Chill in the refrigerator for about 30 minutes before topping with Jell-O.
Topping:
Mix together the boiling water and Jell-O. If using frozen strawberries, add strawberries and allow mixture to set slightly before pouring over the filling - it shouldn't take very long. If using fresh strawberries, place the strawberries in the Jell-O and allow to sit in the refrigerator to set up before pouring over the filling.
Refrigerate the dessert a few hours until completely set before serving.
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