Strawberry Pretzel Salad

Ingredients

• Crust:
• 2 1/2 cups finely crushed pretzels
• 1/4 cup chopped pecans
• 1/4 cup granulated sugar
• 3/4 cup unsalted butter (melted)
• Cream Cheese Filling:
• 1 8 oz block plain cream cheese (softened)
• 1 cup powdered sugar
• 1/2 cup half and half or heavy cream
• 1 tsp vanilla extract
• 1 16 oz frozen whipped topping (i.e. Cool Whip) (thawed, divided use)
• Strawberry Jell-O Layer:
• 2 3 oz packages strawberry gelatin i.e. Jell-O brand or similar
• 2 cups boiling water
• 2 10 oz packages frozen strawberries in light syrup (partially thawed)

Instructions

1. 1

   Preheat oven to 350°F. Lightly spray the bottom of a 13x9-inch baking dish with cooking spray.

2. 2

   In a medium size mixing bowl toss together pretzels, ¼ cup pecans and sugar with melted butter. Mix until fully moistened. Press firmly onto bottom of dish. Bake for 12 minutes or just until set. Cool completely.

3. 3

   In a large mixing bowl using an electric mixer, whip together cream cheese and powdered sugar until combined. Add half and half and vanilla, whipping until smooth. Fold in 1/2 (8 ounces) whipped topping by hand. Spread over cooled crust taking it all the way to the edges of the pan. Chill while making Jello topping.

4. 4

   In a medium size mixing bowl, mix together Jell-O mix and boiling water. Stir until completely dissolved. Add frozen strawberries to jello mixture. Stir until combined then chill just until barely warm.

5. 5

   Pour strawberry Jell-O topping evenly over cream cheese. Use a spoon to gently arrange berries evenly on top before it sets. Chill for 8 hours or overnight.

6. 6

   Serve a dollop of whipped cream on each piece using the remaining whipped topping and garnish with a fresh strawberry.

7. 7

   Store leftovers chilled for up to 4 days.

8. 8

   How to Make Homemade Whipped Cream:Place a large bowl and beaters into the freezer for 15-20 minutes to chill.Once chilled, add one pint (or two cups) of heavy cream and 1-2 teaspoons of pure vanilla extract to the bowl.Using an electric mixer, beat on medium high speed gradually adding 1/4-1/3 cup of granulated sugar. You can adapt the sweetness to your taste.Beat until stiff peaks form being careful not to overbeat.Chill until serving. Fresh whipped cream is best made and served the same day.