Strawberry Pretzel Salad

Name: Strawberry Pretzel Salad
Total time: 3600 s
Yield: 8-12 servings
Cuisine: American
Ingredients: 6 ounce package strawberry jello; 2 cups boiling water; 2 1/2 cups salted pretzels crushed. Measure before crushing; 1 stick unsalted butter; 3/4 cup sugar divided; 1 (8 ounce) package cream cheese softened; 8 ounce container whipped topping (like cool whip); 1 lb fresh strawberries hulled and sliced

cindybear @cindybearcooks

This comes from the late 70’s early 80’s fund raising cookbooks where you submit a recipe it’s made into a book and sold to raise money. I have quite the collection and the books have the best recipes.

cindybear @cindybearcooks

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Ingredients

60 minutes plus refrigeration time.

8-12 servings

6 ouncepackage strawberry jello
2 cupsboiling water
2 1/2 cupssalted pretzels crushed. Measure before crushing
1 stickunsalted butter
3/4 cupsugar divided
1 (8 ounce)package cream cheese softened
8 ouncecontainer whipped topping (like cool whip)
1 lbfresh strawberries hulled and sliced

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Steps

60 minutes plus refrigeration time.

1

Preheat oven to 350 degrees.
2

Boil 2 cups water and combine strawberry jello until completely dissolved.
3

Set jello aside to cool to room temperature.
4

Crush pretzels.
5

Melt butter in saucepan or microwave.
6

Add 1/4 cup sugar to melted butter and stir.
7

Mix pretzels into butter mixture. Transfer pretzel mixture to a 9 x 13 casserole dish and press it evenly over the bottom of the dish.
8

Bake 8-10 minutes until golden brown. Remove and let cool completely.
9

When pretzel crust is cooled beat cream cheese and 1/2 cup sugar until fluffy.
10

Fold whipped topping into cream cheese.
11

Spread the cream cheese mixture over the pretzel crust to the edges of the dish.
12

Refrigerate 30 min.
13

Stir strawberries into room temperature jello.
14

Pour jello mixture over cream cheese mixture. Refrigerate until jello is set then enjoy.