A delightful dessert that combines a crunchy pretzel crust, a creamy filling, and a luscious layer of fresh strawberries topped with jello, offering a perfect balance of sweet and salty.
Ingredients
Scale:
2 cups pretzel sticks, crushed
½ cup unsalted butter, melted
¼ cup granulated sugar
8 oz cream cheese, softened
1 cup granulated sugar
1 cup whipped cream
2 cups fresh strawberries, hulled and sliced
1 cup strawberry jello mix
2 cups boiling water
1 cup cold water
Instructions
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the crushed pretzel sticks, melted butter, and granulated sugar. Mix until well combined.
Spread the pretzel mixture evenly into the bottom of a 9x13-inch baking dish, pressing firmly to form an even crust. Bake for 10 minutes or until golden brown. Remove from the oven and allow it to cool completely.
In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 cup of granulated sugar and mix until well blended and fluffy.
Gently fold in the whipped cream until the mixture is smooth and well combined.
Once the pretzel crust is completely cooled, spread the cream cheese filling evenly over the crust and refrigerate for at least 30 minutes.
In a mixing bowl, combine the strawberry jello mix with 2 cups of boiling water, stirring until fully dissolved. Then, add 1 cup of cold water to the mixture and stir well.
Gently fold the sliced fresh strawberries into the jello mixture. Allow it to cool for about 10 minutes.
Pour the jello mixture over the cream cheese layer in the baking dish, ensuring it covers the filling completely.
Cover and refrigerate the dessert for at least 4 hours, or until the jello is fully set.
Cut the strawberry pretzel salad into squares and serve chilled.
