Happy Monday y’all!!! Okay, so I don’t know about you guys, but I feel like my feeds on Facebook and Instagram are both filled with those super sped up, makes everything you might want to cook look super duper easy to make tutorial thingies.
Which honestly is fine with me because it’s so much better than the incessant negative/sad/depressing stuff that so many people I know seem to post constantly, am I right? Sheesh, anyways, back to the awesome quick cooking videos, this recipe for a Strawberry Pretzel Salad kept popping up in my feed for 3 solid days, and just knew I needed to make it, ASAP…
…Come on, pretzel/butter crust, cream cheese layer, then fresh strawberries & Jell-O as the topping?! Oh yeah, a must make…not gonna lie, I really debated on changing up the name a bit because this really couldn’t be any further from a salad, but oh well haha.
Thanks so much for stopping by and really hope you can make this soon for your next summer time gathering, have a wonderful day!
pretzels into your processor…
perfect crumbs…
pretzels & sugar…
add your butter and mix, mix, mix…
into your pan…
bake, bake, bake…
cream cheese & sugar…
mix, mix, mix…
now add your cool whip…
mix again…
and onto your crust…
now time for your strawberry layer, Jell-O mix into your bowl…
add your boiling water…
then add your cold water, let it hang out for a while in the fridge then add your strawberries…
then onto your cream cheese layer…
then enjoy!!!
- 2 Cups of Finely Crushed Pretzels (4 Cups of Whole Pretzels).
- 3 Tablespoons of Granulated Sugar.
- 3/4 Cup of Unsalted Butter, Melted.
- 9x13 Pan.
- 8 Ounces of Cream Cheese, Room Temperature.
- 1 Cup of Granulated Sugar.
- 8 Ounces of Cool Whip.
- 2 Cups of Boiling Water.
- 1 (6 Ounce) Package of Strawberry Jello-O.
- 1 1/2 Cups of Cold Water.
- 4 Cups of Sliced Strawberries.
- Preheat your oven to 400 degrees F.
- With a food processor or blender place about 4 cups of whole pretzels and process until they are finely crushed and you have 2 cups of the pretzel crumbs.
- Place your pretzels into a bowl with the sugar and melted butter, mix with a fork until all of the crumbs are moist.
- Spray your pan with some non-stick spray and press your crumbs into the bottom of your pan and bake for 10 minutes, let cool completely.
- With a handheld or stand mixer with paddle attachment beat your cream cheese and sugar together until light and fluffy.
- Now mix in your cool whip until combined and spread evenly onto your cooled crust, place in your fridge while you make the strawberry topping.
- In a large bowl place your strawberry Jell-O mix in and add your boiling water, stirring for a couple of minutes until the gelatin is dissolved.
- Now stir in your cold water.
- Refrigerate for about 45 minutes or until it is slightly thickened.
- Stir in your sliced strawberries and evenly pour over your cream cheese layer.
- Cover with aluminum foil and refrigerate for at least 3 hours to make sure the Jell-O is set, cut into squares, serve and enjoy!