This recipe has been on our family's holiday table since I can remember. It's a little sweet and a little salty -- my favorite combination. It's definitely unique; I'm not sure if I would consider it a side dish or a dessert, but either way it's delicious!
Strawberry Pretzel Salad
- 2 cups crushed pretzels
- 1 & 1/4 cup sugar, separated
- 2 sticks butter, melted
- 1 bar cream cheese, at room temperature
- 1 8oz. package of Cool Whip, thawed
- 2 3 oz. boxes of strawberry Jell-o
- 2 cups boiling water
- 1 package of frozen strawberries (with sugar), thawed
Preheat the oven to 350. Mix pretzels, 1/4 cup sugar and butter. Spread in a 9 x 13 baking dish and bake for 10 minutes. Remove from oven and allow to cool completely before continuing to the next steps.
Blend cream cheese, 1 cup sugar and Cool Whip.
Spread mixture evenly over the cooled crust.
Mix Jello with water and frozen strawberries. Pour on top of Cool Whip mixture.
Carefully transfer the dish to the refrigerate. Allow the salad to refrigerate for at least 4 hours, but overnight is best.
**As you can see, my salad reached right to the top of my dish. If you have a deeper dish, I would recommend using it.