Strawberry Pretzel Salad

  • crust
    • 2 1/2 c. crushed pretzels
    • 3 tbsp. powdered sugar
    • 3/4 c. butter, melted
  • filling
    • 8 oz. cream cheese, softened
    • 1 c. powdered sugar
    • 1 c. frozen whipped topping, thawed
  • topping
    • 6 oz. strawberry jello
    • 1 1/2 c. water
    • 4 c. strawberries, sliced

  1. Preheat oven to 375 degrees.
  2. Spray 9×13 casserole dish with cooking spray.
  3. In a medium bowl, combine crushed pretzels, 3 tbsp. powdered sugar, and melted butter.
  4. Mix well to coat the pretzels and press into dish.
  5. Bake for 10 minutes and set on counter to cool.
  6. To make filling, combine cream cheese and 1 c. powdered sugar.
  7. Use electric mixer to mix together until smooth and creamy.
  8. Fold in whipped topping and spread mixture on top of the cooled pretzel crust.
  9. Refrigerate for at least one hour.
  10. For jello layer, prepare strawberries by cutting off the tops and slicing them to thin layers. Set aside.
  11. Boil the water and pour into medium mixing bowl. Pour in gelatin mix and stir until gelatin is dissolved. Let come to room temperature.
  12. Add sliced strawberries to the gelatin mixture. Then, pour mixture on top of the chilled cream cheese layer.
  13. Refrigerate for several hours (at least 3-4 hours) or overnight until strawberry gelatin layer is completely set.

photo and recipe: balancingmotherhood.com

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