A refreshing Strawberry Pretzel Salad combining layers of pretzel crust, cream cheese filling, and strawberry Jell-O. This vintage recipe, dating back to the 1960s, features sweet and salty flavors that are perfect for any gathering.
1: Preheat oven to 350°F.
2: Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool.
3: Crush 2 1/2 cups of pretzels in a Ziploc bag, ensuring not to crush too finely.
4: Melt one stick of butter, then add 1/4 cup of sugar and stir in the crushed pretzels.
5: Transfer the pretzel mixture to a 13x9 glass casserole dish, pressing evenly over the bottom and bake for 10 minutes at 350°F. Cool to room temperature.
6: Beat 8 oz of cream cheese and 1/2 cup of sugar on medium/high speed until fluffy and white using an electric hand mixer.
7: Fold in the Cool Whip, then spread the mixture over the cooled pretzels, sealing to the edges of the dish.
8: Refrigerate for 30 minutes.
9: Slice 1 lb of strawberries and arrange on top of the cream cheese layer.
10: Pour room temperature Jell-O evenly over the top and refrigerate until Jell-O is set (2-4 hours).
