Strawberry Pretzel Salad
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 308
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 54
- Sodium
- 271
- Total: 5 hr 20 min (includes chilling time)
- Active: 30 min
Ingredients
3 cups mini pretzel twists (about 6 ounces)
1/2 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
8 ounces cream cheese, at room temperature
One 8-ounce container frozen whipped topping, such as Cool Whip, thawed
One 6-ounce package strawberry flavored gelatin, such as Jell-O
16 ounces strawberries, hulled and sliced thin
Directions
- Preheat the oven to 350 degrees F.
- Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
- Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
- Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
- Slice into squares and serve cold.