Strawberry Pretzel Salad

• servings: 12 servings
• active time: 20 minutes
• total time: 4 hours

Ingredients

6 oz strawberry Jell-O

2 cups boiling water

2 1/2 cups salted pretzels (measured before crushing)

1/4 cup granulated sugar

8 Tbsp unsalted butter

8 oz package cream cheese (softened)

1/2 cup granulated sugar

8 oz 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 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.

In a medium sauce pan, melt 8 Tbsp butter then add 1/4 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.

When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 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, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Notes

I always double the pretzels, which means you gotta add more butter too when warming them.

Nutrition

• Calories: 338 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 44 mg
• Sodium: 354 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 30 g
• Protein: 4 g