Rebecca's Strawberry Pretzel Salad
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- 2 c
- crushed pretzels
- 3/4 c
- melted butter, yes butter
- 3 Tbsp
- 1 - 8oz pkg
- cream cheese, room temperature
- 1 - 8 oz pkg
- frozen whipped topping, thawed
- 2 - 3oz pkg
- strawberry flavored jell-o
- 2 c
- boiling water
- 2 - 10oz pkg
- frozen or fresh sliced strawberries
1Preheat oven to 400 degrees F (200 degrees C)
2Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3Bake 8 to 10 minutes, until set. Set aside to cool.
4In a large mixing bowl cream together cream cheese and ½ cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5Dissolve gelatin in boiling water. Stir until dissolved, add still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.