Strawberry Pretzel Salad (Dessert)
Ingredients
- 3 cups crushed pretzels (measured after crushing)
- 1 cup sugar (divided)
- ½ cup melted butter
- 2 8 ounce packages of cream cheese (softened)
- 16 ounce container of cool whip (that's the large one!)
- 2 - 3 ounce packages of strawberry jello
- 1 - 8 ounce can of crushed pineapple (NOT drained)
- 1 and a half pounds of fresh strawberries (slice ¼ inch thick)
Instructions
- Pre-heat your oven to 375 degrees.
- In a zip top bag, crush the pretzels. I like to keep them a little chunky. Pour in the melted butter and ½ cup of sugar, seal the bag again and shake to combine.
- Spread the pretzels evenly into the bottom of a 9x13 baking dish and bake for 10 minutes. Allow to cool.
- While the pretzel crust is baking, you can make the filling. Beat together the softened cream cheese, cool whip, and ½ cup of sugar until smooth. Then spread the mixture over the cooled pretzel crust.
- When spreading out the cream cheese mixture, make sure you get all the way to the edges of the pan. This will prevent the jello mixture from seeping down into the pretzels.
- After spreading out the cream cheese mixture, place the pan in the fridge while you make the jello topping.
- Add 2 cups of boiling water to a small bowl. I just place the bowl with the water in the microwave for 2 minutes to heat it but you could also use a kettle or boil the water on the stove.
- Add the jello packets to the water and stir to dissolve. Then add in the sliced strawberries and crushed pineapple. Allow to cool for 10 minutes then carefully pour over the cream cheese mixture.
- Cover and refrigerate until the jello is set. (at least 4 hours or overnight)
- Serve as is or with an extra dollop of cool whip on top!