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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad is from The Weiss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2cupsfinely crushed pretzels
3tablespoonsgranulated sugar
¾cupsalted butter, melted
FOR THE FILLING:
8ouncescream cheese(at room temperature)
1cupgranulated sugar
8ouncesCool Whip
FOR THE STRAWBERRY TOPPING:
2cupsboiling water
6ouncepackage Strawberry Jell-O
1½cupscold water
4cupssliced strawberries
Directions:
Directions:
DIRECTIONS:
Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9x13-inch baking pan. Bake for 10 min, then cool completely.
Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.
Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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