Strawberry Pretzel Salad

nibbleboard.com/recipes/strawberry-pretzel-salad

Ingredients

Instructions

1. Preheat oven to 350°F. Combine the strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
2. Place pretzels in a large zip-top bag and crush into coarse crumbs using a rolling pin. You want a mix of fine crumbs and small pieces — don't pulverize them to dust.
3. Melt butter in a medium saucepan over medium heat. Stir in 1/4 cup sugar until dissolved, then mix in the crushed pretzels until evenly coated.
4. Press the pretzel mixture firmly and evenly into the bottom of a 13x9 glass baking dish. Bake until golden and set, about 10 minutes.
5. Remove crust from oven and let it cool completely. Don't skip this — a hot crust will melt the cream cheese layer.
6. Beat cream cheese and 1/2 cup sugar with an electric hand mixer on medium-high speed until fluffy and smooth, about 3 minutes.
7. Fold in the thawed Cool Whip with a rubber spatula until no white streaks remain. Spread evenly over the cooled pretzel crust, making sure to seal the edges completely so the Jell-O can't seep through.
8. Refrigerate the cream cheese layer for at least 1 hour until firm.
9. Hull and slice the strawberries, then stir them into the room-temperature Jell-O. If the Jell-O has started to set slightly, that's actually ideal — it will hold the berries in place.
10. Pour the strawberry Jell-O mixture evenly over the chilled cream cheese layer.
11. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until the Jell-O is fully set.
12. Slice into squares and serve chilled. Garnish with a dollop of whipped cream, a fresh strawberry half, and a pretzel twist if desired.

Nutrition per Serving

Chef Tips

• Seal the cream cheese layer all the way to the edges of the dish — any gaps let the Jell-O seep into the pretzel crust and make it soggy.
• Let the Jell-O cool to room temperature before pouring it over the cream cheese layer. Hot Jell-O will melt the filling.
• Make this a full day ahead — it actually tastes better after an overnight set, and the flavors meld together beautifully.
• Swap Cool Whip for 1.5 cups heavy cream whipped to stiff peaks with 2 Tbsp powdered sugar for a homemade version.
• Frozen sliced strawberries work in a pinch — they'll thaw as the Jell-O sets and release extra juice that intensifies the berry flavor.

Storage

Cover tightly with plastic wrap and refrigerate for up to 4 days. The pretzel crust will soften over time but the flavor remains excellent.