Strawberry Pretzel Salad

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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

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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.

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Blend cream cheese, 1 cup sugar and Cool Whip.

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Spread mixture evenly over the cooled crust.

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Mix Jello with water and frozen strawberries. Pour on top of Cool Whip mixture.

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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.

 

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