Strawberry Pretzel Salad
Delicious sweet and salty pretzel crust with a cream cheese and strawberry layer. This is perfect for summer!
Ingredients
- 2 1/2 cups pretzels crushed
- 3 Tablespoons brown sugar
- 3/4 cup butter melted
- 1 (6 ounce) box instant strawberry jello
- 1 (16 ounce) container of fresh strawberries sliced (or 1 (10 ounce) package frozen strawberries)
- 1 (8 ounce) package cream cheese
- 1 cup sugar
- 1 (8 ounce) container of cool whip, thawed
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9x13 pan. Bake for 8 minutes and remove from oven. Let cool completely.
- While the crust is baking, make the jello according to the package directions. Let the jello sit at room temperature for an hour or until it cools.
- Beat the cream cheese and sugar together with a hand mixer until creamy. Fold in the cool whip with a spatula. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won't leak through. Chill in the fridge.
- Once the jello has cooled, layer the sliced strawberries over the chilled cream layer and top with the room-temperature jello. Refrigerate for 4 hours or overnight before serving.
Notes
Updated on May 9, 2020
Originally Posted on July 19, 2013
Nutrition
Calories: 316kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 43mgSodium: 356mgPotassium: 108mgFiber: 1gSugar: 30gVitamin A: 512IUVitamin C: 18mgCalcium: 44mgIron: 1mg