Strawberry Pretzel Salad

• Produce

  • 1 lb Strawberries, fresh

• Baking & Spices

  • 1 8 oz tub Cool whip
  • 3/4 cup Granulated sugar

• Snacks

  • 2 1/2 cups Pretzels, salted

• Dairy

  • 1 stick Butter, unsalted
  • 1 8 oz package Cream cheese

• Desserts

  • 1 6 oz package Strawberry jell-o

• Liquids

  • 2 cups Water

Found on natashaskitchen.com

Description

Ingredients

• 6 oz package strawberry Jell-O
• 2 cups boiling water
• 2½ cups salted pretzels (before crushing)
• ¼ cup granulated sugar
• 1 stick (8 Tbsp) unsalted butter
• 8 oz package cream cheese, softened
• ½ cup granulated sugar
• 8 oz tub of cool whip, thawed in the fridge
• 1 lb fresh strawberries, hulled and sliced

Directions

• Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
• Crush 2½ cups pretzels in a sturdy ziploc bag, using a rolling pin.
• In a medium sauce pan, melt 8 Tbsp butter then add ¼ cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp (if its cold outside, cover with a tea towel and set on the porch to cool faster - then hope the neighbors cat doesnt get it).
• While pretzel mix is cooling, use a hand mixer to beat 8 oz cream cheese and ½ cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal (you don’t want jello to leak into the pretzels). Refrigerate 30 min.
• Hull and slice 1 lb strawberries then stir them into your room temperature jello. Poor and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).