Strawberry Jello Pretzel Salad (Print Version)
# Ingredients:
→ Crust
01 -
2½ cups pretzels, crushed
02 -
¾ cup sugar
03 -
¾ cup butter, melted
→ Filling
04 -
12 ounces cream cheese
05 -
¾ cup sugar
06 -
2 teaspoons vanilla
07 -
12 ounces cool whip
→ Topping
08 -
3-4 cups fresh strawberries, sliced
09 -
6 ounces strawberry gelatin (2 packages, 6 ounces total)
10 -
2 cups water, boiled
# Instructions:
01 -
Preheat oven to 350°F. Combine crushed pretzels, ¾ cup sugar, and melted butter in a medium bowl. Press mixture into the bottom of a 9x13 pan. Bake for 10 minutes and let cool completely.
02 -
In a medium bowl, add 2 cups of boiled water to the gelatin and stir until fully dissolved. Add sliced strawberries to the gelatin and chill in the fridge until partially set, about 1 hour.
03 -
In a large mixing bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Fold in the cool whip until fully incorporated.
04 -
Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring complete coverage to block the gelatin from seeping into the crust. Chill in the fridge until set.
05 -
Carefully spoon or pour the partially set strawberry gelatin over the cream cheese layer. Cover and refrigerate until fully set, ideally 3-4 hours.
# Notes:
01 -
To crush the pretzels easily, place them in a Ziploc bag and use a rolling pin or wooden spoon.
02 -
Ensure the cream cheese mixture fully covers the crust to prevent sogginess.
03 -
This dish is best served well-chilled for optimal texture.