Strawberry Pretzel Jello Salad (Print Version)
# Ingredients:
→ Jello Layer
01 -
6 oz Strawberry Jello
02 -
2 cups boiling water
→ Pretzel Layer
03 -
2 cups pretzels, crushed
04 -
1/4 cup sugar
05 -
8 tablespoons unsalted butter
→ Cream Cheese Layer
06 -
8 oz cream cheese, softened
07 -
1/2 cup sugar
08 -
8 oz whipped topping, thawed
→ Topping
09 -
1 lb strawberries, sliced
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Combine the strawberry Jello and boiling water in a medium bowl. Stir until completely dissolved and allow to cool to room temperature.
03 -
In a medium saucepan, melt the butter and mix in 1/4 cup sugar. Add the crushed pretzels and stir to coat. Press the mixture evenly onto the bottom of a 9x13 baking pan using a fork.
04 -
Place the pan in the oven and bake for 10 minutes. Remove and allow the crust to cool completely to room temperature.
05 -
Using an electric hand mixer, combine the softened cream cheese and 1/2 cup sugar in a medium bowl until smooth. Gently fold in the thawed whipped topping.
06 -
Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it covers the entire pan from edge to edge. Refrigerate for 30 minutes.
07 -
Mix the sliced strawberries into the cooled Jello mixture. Pour this mixture evenly over the cream cheese layer. Refrigerate for 2-3 hours, or until the Jello is fully set.
08 -
Cut into slices and serve immediately. Enjoy!
# Notes:
01 -
Ensure Jello mixture is at room temperature before pouring over the cream cheese to avoid separation.