Strawberry Pretzel Salad

From the Kitchen of Kathy Bauer of Greenville, IL

INGREDIENTS

Crust

  • 2 Cups Pretzels, Crushed

  • ¾ Cup Butter, Melted

  • 3 Tbs. Sugar

Filling

  • 8 Oz. Cream Cheese, Softened

  • 1 Cup Sugar

  • 9 Oz. Cool Whip

Topping

  • 1 Large Box Strawberry Jello

  • 2 Cups Boiling Water

  • 2 (10 Oz.) Packages Frozen Strawberies

INSTRUCTIONS

Preheat your oven to 400ºF degrees. Combine pretzels, butter, and sugar in a bowl. Pat mixture into the bottom of 9×13 cake pan. Bake crust for 8 minutes. Set crust aside to cool completely. In a bowl, beat cream cheese and sugar together until smooth. Fold cool whip into mixture. Spread filling evenly over top of cooled crust. In a sauce pan, dissolve jello in boiling water. One dissolved, remove jello from heat and add strawberries. Let mixture thicken slightly and pour over top of cream cheese filling. Store salad in the refrigerate. Chill for several hours to allow time for salad to set.

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