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Strawberry Pretzel Salad

6 oz strawberry Jell-O 2 cups boiling water 2 1/2 cups salted pretzels, (measured before crushing) 1/4 cup granulated sugar 8 Tbsp unsalted butter 8 oz package cream cheese, softened 1/2 cup granulated sugar 8 oz cool whip, thawed in the fridge 1 lb fresh strawberries, hulled and sliced


Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature. Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.


In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, 

pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp. When pretzels have cooled,

use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain.

Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min. Hull and slice 1 lb strawberries then stir into your room temperature jello.

Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).  ENJOY

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