Strawberry Pretzel Salad
Strawberry Pretzel Salad is always a crowd pleaser with its combination of sweet and salty.
Yield: 12 servings
Calories: 263kcal
Materials
- 6 oz strawberry Jell-O
- 3 cups salted pretzels measure out before crushing
- ¼ cup white sugar
- 8 tbsp unsalted butter
- 8 oz cream cheese softened
- ½ cup white sugar
- 8 oz Cool Whip thawed
- 1 lb fresh strawberries washed, hulled, and sliced
Instructions
- Preheat oven to 350℉. Bring two cups of water to a boil. In a large bowl combine boiling water and Jell-O. Stir until completely dissolved. Set aside to cool to room temp while you prep the rest of the dish.
- Place 3 cups of pretzels in a Ziploc bag and use a rolling pin to crush into tiny pieces.
- In a medium saucepan, melt 8 tbsp of butter. Once melted, add ¼ cup of white sugar and stir. Gently mix in crushed pretzels. Once combined, transfer to a 13 x 9 glass casserole dish, pressing the pretzel mixture down evenly.
- Bake for 10 minutes, then cool to room temp.
- Beat 8 oz of softened cream cheese and ½ cup of sugar for several minutes until fluffy and evenly combined. Fold in 8 oz of Cool Whip until there are no remaining streaks of cream cheese.
- Spread the mixture over the cooled pretzels, evenly spreading to the edges to create a tight seal. (You don't want the Jell-O to seep down to the bottom layer). Cover with plastic wrap and refrigerate for 30 minutes.
- Stir sliced strawberries into your room temperature Jell-O. Pour the strawberry Jell-O mixture evenly over your cooled cream cheese layer. Cover with plastic wrap and refrigerate until Jell-O is set, about 3 - 4 hours.
Video
Nutrition
Calories: 263kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 140mg | Potassium: 49mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 520IU | Calcium: 42mg | Iron: 0.1mg