Strawberry Pretzel Salad Recipe

Modo de Preparo

Instructions

1. Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
2. Crush 2½ cups pretzels in a sturdy ziploc bag, using a rolling pin.
3. In a medium sauce pan, melt 8 Tbsp butter then add ¼ cup sugar and stir. Mix in crushed pretzels. Transfer to a 13×9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp (if it’s cold outside, cover with a tea towel and set on the porch to cool faster – then hope the neighbors cat doesn’t get it).
4. While pretzel mix is cooling, use a hand mixer to beat 8 oz cream cheese and ½ cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal (you don’t want jello to leak into the pretzels). Refrigerate 30 min.
5. Hull and slice 1 lb strawberries then stir them into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).