Strawberry Pretzel Salad
This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.
Ingredients
- 6 oz strawberry Jell-O
- 2 cups boiling water
- 2 1/2 cups salted pretzels, (measured before crushing)
- 1/4 cup granulated sugar
- 8 Tbsp unsalted butter
- 8 oz package cream cheese, softened
- 1/2 cup granulated sugar
- 8 oz cool whip, thawed in the fridge
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.
- In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.
- When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.
- Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).
Nutrition Facts
Strawberry Pretzel Salad
Amount per Serving
Calories
338
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Cholesterol
44
mg
15
%
Sodium
354
mg
15
%
Potassium
126
mg
4
%
Carbohydrates
47
g
16
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
4
g
8
%
Vitamin A
530
IU
11
%
Vitamin C
22.2
mg
27
%
Calcium
52
mg
5
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
