Recipe for Strawberry Pretzel Salad

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 2 hours 25 minutes

Ingrédients

2½ cups crushed pretzels

1½ cups sugar, (divided in half)

¾ cup butter, melted

12 ounces cream cheese

2 teaspoons vanilla

12 ounces Cool Whip

6 ounces strawberry gelatin (2 packages)

2 cups boiling water

3 to 4 cups fresh strawberries, (sliced)

Instructions

Preheat your oven to 350°F. Lightly butter the bottom of a 9x13-inch pan.

In a medium bowl, combine crushed pretzels, ¾ cup sugar, and melted butter. Press into the bottom of the prepared pan. (You can crush pretzels by putting them in a Ziploc bag and using a rolling pin, wooden spoon, or your hands to crush them.)

Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.

In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Next, carefully fold in the Cool Whip.

Spread the cream cheese mixture on top of the pretzel crust. When adding the cream cheese mixture to the pan, make sure that it goes all the way to the edges. This creates a barrier to prevent the jello from seeping down into the pretzel base and making it soggy.

In a medium bowl, dissolve the jello in two cups of boiling water. Once it is completely dissolved, stir in the sliced strawberries. Refrigerate for 15 minutes or until the jello is just starting to thicken but has not yet set.

Carefully pour the strawberry jello over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.

Nutrition

• Calories: 471 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 7 g
• Acides Gras Trans: 0.5 g
• Cholestérol: 64 mg
• Sodium: 478 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 45 g
• Protéines: 6 g