Strawberry Pretzel Salad

Step 1

Pre-heat oven to 350 °F (177 °C). Mix strawberry Jell-O with 2 cups boiling water and stir until Jell-O mixture is completely dissolved. Set aside and let cool to room temperature.

Step 2

In the meantime, crush 2 ½ cups of pretzels with a rolling pin in a plastic bag or roughly in a food processor or blender.

Step 3

In a medium pan, melt 8 tablespoons of butter then add ¼ cup sugar. Stir to dissolve. Mix in crushed pretzels then transfer to a 9-inch spring form pan, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350 °F (177 °C). Set aside to cool to room temperature.

Step 4

When pretzels have cooled, use a hand mixer to beat 8 ounces of cream cheese and ½ cup of sugar until fluffy.

Step 5

Fold in Cool Whip until no streaks of cream cheese remain. Evenly spread mixture over cooled pretzels in the pan, spreading to the edges of the pan to create a tight seal. Refrigerate 30 minutes to set.

Step 6

Hull and slice strawberries then stir into your room temperature Jell-O mix. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set, about 2-4 hours.

Step 7

Carefully remove springform pan, slice and serve!