An easy and pretty-to-serve Strawberry Pretzel Salad with a light and salty-sweet taste.
- 2 cups crushed salted, round pretzels
- 1/4 cup salted butter, softened
- 1 tablespoon brown sugar, packed
- 1 tablespoon white sugar
- 1 3-ounce box strawberry jello
- 1 cup hot water
- 3 cups sliced fresh or frozen strawberries
- 1 8-ounce cream cheese block, softened
- 3/4 cup white sugar
- 8-ounces whipping cream
- 2 tablespoons powdered sugar
- Preheat oven to 350 degrees.
- Butter a 9″x13″ rectangle baking dish.
- Crush pretzels in a plastic zip-top bag with a rolling pin or process in a food processor, leaving bits of pretzel chunks.
- Mix pretzels with butter and sugars together in a medium bowl.
- Press into the buttered casserole dish and bake for 15 minutes.
- Remove from oven and let cool completely for about 1 hour.
- Mix jello with hot water in a large mixing bowl, stirring for 2 minutes or until jello is dissolved.
- Stir in sliced berries and place in the refrigerator or freezer to cool.
- Whip the cream in a large mixing bowl until soft peaks form and stir in the powdered sugar.
- Beat the cream cheese together with the sugar in a separate large bowl until creamy.
- Fold the whipped cream into the cream cheese mixture until well incorporated.
- Place the cream mixture into the refrigerator to chill while the crust and strawberry topping is cooling.
Assembling The Salad
- Assemble by spooning the filling onto the cooled crust evenly, all the way to the sides of the casserole dish.
- Pour strawberry jello topping onto the filling, spreading evenly.
- Refrigerate for 2 to 3 hours, then serve by cutting into 15 equal sizes.
- Measure pretzels after they are crushed.
- Fresh or frozen berries can be used, making no difference in the outcome of the salad.
- The frozen berries will cool the jello quicker.
- Store covered in the refrigerator.
- Cool-whip can be substituted for the whipped cream to save time.
- Category: Salad
- Cuisine: American
Keywords: Strawberry Pretzel Salad