Strawberry Pretzel Salad Recipe – American Special
- Prep Time20 min
- Cook Time10 min
- Perform Time3 hr 30 min
- Total Time4 hr
Strawberry Pretzel Salad Ingredients :
- 6 ounces of strawberry Jell-O
- 2 cups of boiling water
- 2 1/2 cups of salted pretzels (measured before crushing)
- 1/4 cup of granulated sugar
- 8 tablespoons of unsalted butter
- 8-ounce package of cream cheese, softened
- 1/2 cup of granulated sugar
- 8 ounces of Cool Whip, thawed in the refrigerator
- 1 pound of fresh strawberries, hulled and sliced
How to Make Strawberry Pretzel Salad :
Preheat the oven to 350°F. Combine strawberry Jell-O with 2 cups of boiling water, stirring until fully dissolved. Set aside to cool to room temperature.
Crush 2 1/2 cups of pretzels in a sturdy ziplock bag using a rolling pin.
In a medium saucepan, melt 8 tablespoons of butter, then add 1/4 cup of sugar and stir. Mix in the crushed pretzels. Transfer this mixture to a 13×9-inch glass casserole dish, pressing evenly over the bottom. Bake at 350°F for 10 minutes, then cool to room temperature.
Once the pretzels have cooled, use an electric hand mixer to beat 8 ounces of cream cheese and 1/2 cup of sugar on medium-high speed until fluffy and white. Fold in 8 ounces of Cool Whip until no streaks of cream cheese remain. Spread this mixture evenly over the cooled pretzels, ensuring it reaches the edges of the dish to create a tight seal. Refrigerate for 30 minutes.
Hull and slice 1 pound of strawberries, then stir them into the room-temperature Jello mixture. Pour and spread the strawberry Jello mixture evenly over the chilled cream cheese layer. Refrigerate until the Jello is set, approximately 2-4 hours.
