Ingredients: |
Ingredients: 6 ounce package strawberry Jell-O
2 cups boiling water
2½ cups salted pretzels (before crushing)
¼ cup sugar
1 stick (8 Tablespoons) unsalted butter
8 ounce cream cheese, softened
½ cup sugar (in addition to the previous sugar)
8 ounce tub of Cool Whip, thawed in the fridge
1 pound (16 ounce) strawberries, hulled and sliced
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Directions: |
Directions:Pre-heat oven to 350º
Combine strawberry Jell-O with 2 cups boiling water, and stir until completely dissolved. Set aside until it is room temperature.
Crush up 2½ cups of pretzels in a sturdy ziploc bag, using a rolling pin
In a medium sauce pan, melt 8 tablespoons of butter, then add ¼ cup of sugar and stir.
Mix in crushed pretzels.
Transfer into a 9x13 glass dish, pressing the pretzel mix evenly over the bottom of the dish.
Bake for 10 minutes at 350º, then cool to room temperature.
While pretzel mix is cooling, use a hand mixer to beat 8 ounce cream cheese and ½ cup sugar on high until fluffy and white
Fold in 8 ounce of Cool Whip until no streaks of cream cheese remain. Spred over the pretzel layer. Go all the way to the edge of the pretzel layer, to the edges of the dish to create a seal. This will keep the jello from leaking into the pretzels.
Refrigerate for 30 minites
Hull and slice 16 ounces of strawberries then stir them into the room tempurature Jell-O mixture.
Pour and spread strawberry Jel-O mixture evenly over the cream cheese layer and refrigerate until Jell-O is set (2-4 hours or overnight) |
This recipe for Strawberry Pretzel Salad is from