Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces whipped topping (like Cool Whip), thawed
- 2 cups boiling water
- 6 ounces strawberry gelatin
- 4 cups fresh strawberries, sliced
Feel free to substitute the fresh strawberries with frozen ones if you’re in a pinch. And if you’re feeling adventurous, a mix of berries can add a fun twist!
Instructions
- Preheat your oven to 350°F. This is the perfect time to involve the kids, like my little ones who love to help with this part.
- In a mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Press this mixture into the bottom of a 9×13-inch baking dish to form the crust.
- Bake the crust for about 10 minutes. It’s a great time to share a kitchen story or two while you wait for the crust to cool completely.
- In a separate bowl, beat the cream cheese and 1 cup of sugar until smooth. Stir in the whipped topping until well combined.
- Spread the cream cheese mixture over the cooled crust, ensuring it reaches the edges to prevent the gelatin layer from seeping through.
- Dissolve the strawberry gelatin in 2 cups of boiling water. Allow it to cool to room temperature, but not set.
- Once cooled, gently fold in the sliced strawberries. Pour this mixture over the cream cheese layer.
- Refrigerate for at least 2 hours or until the gelatin is firm. This waiting time is perfect for cleaning up those messy counters—a staple in my cooking experiences!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Strawberry Pretzel Salad, recipe, cooking, food
