• Prep Time: 3 hours
  • Cooking Time: 10 mins
  • Serves: 12

Strawberry Pretzel Salad r2

  • Recipe Submitted by on

 Ingredients List

  • 6 oz package strawberry Jell-O
  • 2 cups boiling water
  • 2½ cups salted pretzels (before crushing)
  • ¼ cup granulated sugar
  • 1 stick (8 Tbsp) unsalted butter
  • 8 oz package cream cheese, softened
  • ½ cup granulated sugar
  • 8 oz tub of cool whip, thawed in the fridge
  • 1 lb fresh strawberries, hulled and sliced


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 2½ cups pretzels in a sturdy ziploc bag, using a rolling pin.
In a medium sauce pan, melt 8 Tbsp butter then add ¼ 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 (if it's cold outside, cover with a tea towel and set on the porch to cool faster - then hope the neighbors cat doesn't get it).
While pretzel mix is cooling, use a hand mixer to beat 8 oz cream cheese and ½ 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 and go all the way to the edges of the dish to create a seal (you don’t want jello to leak into the pretzels). Refrigerate 30 min.
Hull and slice 1 lb strawberries then stir them into your room temperature jello. Poor and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

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