Strawberry Pretzel Salad

Ingredients

• 2 cup Crushed pretzels
• 0.75 cup Butter (melted)
• 3 tbsp White sugar (for the crust)
• 8 oz Cream cheese (softened; 1 package)
• 1 cup White sugar (for the cream cheese layer)
• 8 oz Frozen whipped topping (thawed; 1 container)
• 6 oz Strawberry-flavored gelatin dessert mix (2 packages, 3 ounces each)
• 2 cup Boiling water
• 10 oz Frozen strawberries (2 packages, 10 ounces each; stir in while still frozen)

Steps

1. 1

   Gather and measure all ingredients. Preheat the oven to 400°F (200°C).

2. 2

   In a bowl, stir together the crushed pretzels, melted butter, and 3 tablespoons of sugar until evenly combined.

3. 3

   Press the pretzel mixture into the bottom of a 9-by-13-inch baking dish, forming an even crust.

4. 4

   Bake in the preheated oven until the crust is set, about 8 to 10 minutes. Set aside and let it cool.

5. 5

   In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth.

6. 6

   Fold the thawed whipped topping into the cream cheese mixture.

7. 7

   Spread the cream cheese mixture over the cooled pretzel crust.

8. 8

   Dissolve the strawberry gelatin dessert mix in the boiling water, stirring until dissolved.

9. 9

   Stir in the still-frozen strawberries. Let the mixture stand for a few minutes, until it looks like egg whites.

10. 10

    Spoon and spread the strawberry mixture over the cream cheese layer.

11. 11

    Refrigerate until set, at least 2 hours.

12. 12

    Serve and enjoy.

Notes

Can be made a day ahead. Cover tightly with aluminum foil and refrigerate for up to three days. Freezing is not recommended because the cream cheese layer may separate as it thaws.

Nutrition per serving

• dessert
• American
• sweet-and-salty
• make-ahead
• baked crust
• refrigerated
• potluck