This old-fashioned Strawberry Pretzel Salad consists of a salty pretzel crust topped with a creamy and sweet cream cheese layer and a strawberry jello topping filled with fresh strawberries.
2 cups crushed thin salted pretzels
3/4 cup butter, melted
3 Tbsp sugar
8 oz cream cheese, softened
1 cup sugar
8 oz container frozen whipped topping, thawed
6 oz package strawberry Jello-O
2 cups boiling water
2 cups thinly sliced fresh strawberries
- Preheat oven to 400˚F.
- In a medium bowl, mix together crushed pretzels, butter, and 3 tablespoons sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely.
- Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust being sure cream cheese mixture completely covers and seals the crust. This will help keep the jello layer from seeping down.
- Refrigerate for at least 30 minutes (can be refrigerated overnight at this point).
- In a bowl, whisk together jello and boiling water until jello is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm (90 min. or more).