Strawberry Pretzel Salad

 

Ingredients:

2 cups crushed pretzels

¾ cup unsalted butter, melted

3 tablespoons granulated sugar

8 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 (8 oz) container whipped topping, thawed

2 cups boiling water

1 (6 oz) package strawberry gelatin

2 cups fresh strawberries, sliced

Directions:

Preheat oven to 350°F (175°C).

In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Mix well.

Press mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.

Bake for 10 minutes, then remove and allow to cool completely.

In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.

Gently fold in whipped topping until fully combined.

Spread cream cheese mixture evenly over the cooled pretzel crust, sealing edges completely to prevent gelatin from seeping through. Chill for 30 minutes.

In a separate bowl, dissolve strawberry gelatin in boiling water. Allow to cool to room temperature (do not let it set).

Stir sliced strawberries into the cooled gelatin mixture.

Carefully pour gelatin over the cream layer.

Refrigerate for at least 3–4 hours or until fully set.

Slice into squares and serve chilled.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (including chilling)

Kcal: 320 kcal | Servings: 12 servings