Strawberry Pretzel Salad (Print Version)
# Ingredients:
→ Base Layer
01 -
2 cups crushed pretzels (about 8 ounces)
02 -
3/4 cup melted butter
03 -
3 tablespoons sugar
→ Creamy Filling
04 -
2 cups whipped topping
05 -
8 ounces softened cream cheese
06 -
1 cup sugar
→ Strawberry Topping
07 -
2 packages (3 ounces each) strawberry gelatin
08 -
2 cups boiling water
09 -
2 packages (16 ounces each) thawed frozen sweetened sliced strawberries
→ Optional Garnish
10 -
Extra whipped topping for serving
11 -
Additional crushed pretzels for garnish
# Instructions:
01 -
Preheat your oven to 350°F. Mix the crushed pretzels with melted butter and sugar in a bowl. Press this crunchy mixture into an ungreased 13x9-inch baking dish. Bake for 10 minutes until just set, then let it cool completely on a wire rack.
02 -
While the crust cools, beat together the whipped topping, softened cream cheese, and sugar until you get a smooth, fluffy mixture. Once the crust is cool, spread this creamy layer evenly over it. Pop it in the fridge to chill.
03 -
In a large bowl, dissolve the strawberry gelatin in boiling water. Stir in the thawed strawberries. Let this mixture chill in the fridge until it starts to thicken but isn't fully set. Carefully spoon it over the cream cheese layer. Refrigerate for 4-6 hours or until everything is firmly set.
# Notes:
01 -
This classic potluck favorite doubles as both a refreshing summer side dish and a delightful dessert
02 -
Perfect for summer gatherings and can be made ahead of time