Strawberry Pretzel Salad

Ingredients

• 2 1/2 cups mini pretzels (or pretzel sticks)
• 1/3 cup granulated sugar
• 3/4 cup unsalted butter ((12 Tbsp) melted )
• 8 oz block-style cream cheese
• 1/2 cup granulated sugar
• 8 oz Cool Whip (thawed, or stabilized whipped cream)
• 1 lb strawberries (hulled and sliced (about 3 1/2 to 4 cups))
• 6 oz strawberry flavored gelatin (1 large box Jell-O brand)
• 2 cups boiling water
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. 1

   Preheat oven to 350℉.

2. 2

   CRUST: Place the pretzels and sugar in a food processor. Process until mixture resembles coarse crumbs (some fine crumbs with bits and pieces). Add the melted butter and mix until the crumbs are evenly coated. Empty the moistened crumbs into a lightly greased 9×13-inch pan and press firmly into the bottom of the pan.

3. 3

   Bake the pretzel crust at 350℉ for 10-12 minutes, until slightly puffy and baked together. Cool completely. (May speed this up by placing crust in the fridge for 30 minutes or more.)

4. 4

   CREAM LAYER: In a large bowl with an electric hand mixer, beat the cream cheese and sugar until smooth, creamy, and the sugar has dissolved. About 2-3 minutes. Add the Cool Whip and beat together until combined. Place filling in fridge if crust is still cooling.

5. 5

   Once crust has cooled, dollop the cream cheese filling over the crust and spread it evenly, making sure to reach all the edges. Top with fresh strawberries that have been sliced thin. Chill in fridge for 30 minutes.

6. 6

   STRAWBERRY JELLO: Combine the strawberry gelatin powder with 2 cups boiling water. Stir until completely dissolved. Allow Jello to cool until lukewarm to the touch, about 30-60 minutes. Stir occasionally so gelatin doesn’t set up. (May add 3-4 ice cubes to help speed up the process.)

7. 7

   Gently pour lukewarm gelatin over the strawberries. Cover and chill the strawberry pretzel salad for 2 hours or overnight in the refrigerator.

8. 8

   OPTIONAL WHIPPED CREAM: Whip 1 cup of heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form. Then dollop or pipe the whipped cream over the top of each piece when serving.