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Strawberry Pretzel Salad

Strawberry Pretzel Salad is a delicious, sweet-and-salty dessert featuring a crunchy pretzel crust, a creamy cheesecake-like filling, and a vibrant strawberry Jell-O topping with fresh strawberries.
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Equipment

  • - 9x13-inch baking dish
  • Mixing bowls
  • - Whisk or electric mixer
  • Measuring cups and spoons
  • Spatula
  • - Saucepan (for Jell-O)

Ingredients
  

  • #### For the Pretzel Crust
  • - 2 cups crushed pretzels
  • - 3/4 cup unsalted butter melted
  • - 1/4 cup granulated sugar
  • #### For the Cream Cheese Filling
  • - 8 oz cream cheese softened
  • - 1/2 cup granulated sugar
  • - 1 teaspoon vanilla extract
  • - 8 oz whipped topping Cool Whip
  • #### For the Strawberry Jell-O Topping
  • - 1 6 oz package strawberry Jell-O
  • - 2 cups boiling water
  • - 1 lb fresh strawberries hulled and sliced

Instructions
 

  • **Make the Pretzel Crust**
  • - Preheat the oven to 350°F (175°C).
  • - In a bowl, mix crushed pretzels, melted butter, and sugar until well combined.
  • - Press the mixture into the bottom of a 9x13-inch baking dish.
  • - Bake for 8-10 minutes, then let cool completely.
  • **Prepare the Cream Cheese Layer**
  • - In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
  • - Fold in the whipped topping until fully combined.
  • - Spread evenly over the cooled pretzel crust, ensuring it reaches the edges to prevent the Jell-O from seeping through.
  • - Refrigerate for at least 30 minutes to set.
  • **Make the Strawberry Jell-O Topping**
  • - In a bowl, dissolve the Jell-O in boiling water, stirring until fully dissolved.
  • - Let it cool slightly for about 10-15 minutes, then stir in the sliced strawberries.
  • **Assemble and Chill**
  • - Gently pour the cooled Jell-O mixture over the cream cheese layer.
  • - Refrigerate for at least 2-4 hours, or until fully set.
  • **Serve**
  • - Slice and serve chilled. Enjoy this refreshing dessert with extra whipped cream if desired!