Strawberry Pretzel Salad

The perfect sweet and salty combination for your next BBQ side dish!

Prep Time 20

Cook Time 10

Chill Time 6

Total Time 6 30

Course Dessert

Cuisine American

Servings 12

Start with the crust:
Begin by crushing your pretzels into crumbs. Using a rolling pin works best, but in this case I wasn’t at home and we didn’t have one where I was so I improvised and used metal ice cream scooper. I simply placed the pretzels into a ziploc bag and crushed the pretzels. Be sure to spray your baking dish with cooking spray.
Next, mix in the melted butter (3/4 cup) and only 3 Tablespoons of sugar and begin to spread evenly into your 9×13 baking dish. Bake crust at 375 for 10 min and let it cool completely.
Prepare the filling:
Using an electric mixer if you have one, start to mix together the remaining sugar and softened cream cheese. Slowly fold in the Cool Whip to the mix. Continue to mix until it becomes nice and fluffy. Begin to spread the mixture evenly across the pretzel crust in the baking dish. Refrigerate for 1 hour.
Make the strawberry topping:
In a large mixing bowl combine the jell-o and boiling water. Allow it to adjust to room temperature. Begin placing your strawberries on top of the filling. Lastly, pour the cooled jell-o mix on top. Refrigerate for at least 4 hours until it firmly sets (best to let it sit overnight).
Ok so I’m going to be honest, mine didn’t turn out the prettiest. I wasn’t at home making mine (I was at the lake) so there were a few distractions haha! But regardless, follow the instructions above and I promise this will be a hit! The sweet + salty is the perfect combination. Enjoy!

Keyword dessert, side dish