Strawberry Jello Pretzel Salad (Print Version)
# Ingredients:
→ Crust
01 -
2 ½ cups crushed pretzels
02 -
3/4 cup salted butter, melted
03 -
3 tablespoons light brown sugar
→ Filling
04 -
1 box (170g) strawberry gelatin
05 -
2 cups boiling water
06 -
450-900g fresh strawberries, sliced
07 -
225g cream cheese, softened
08 -
1 cup granulated sugar
09 -
225g whipped topping, thawed
# Instructions:
01 -
Preheat oven to 175°C (350°F). In a medium bowl, combine crushed pretzels, melted butter and brown sugar. Press mixture evenly into a 9×13-inch baking dish. Bake for 10 minutes, then remove from the oven and allow to cool completely.
02 -
In a large bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Stir in the sliced fresh strawberries. Refrigerate until partially set, approximately 2 hours.
03 -
Beat the cream cheese and granulated sugar together until smooth and creamy. Gently fold in the whipped topping. Spread this mixture evenly over the cooled pretzel crust, ensuring you seal the edges completely to prevent the gelatin from seeping through.
04 -
Pour the partially set strawberry gelatin mixture over the cream cheese layer. Cover and refrigerate for at least 3 to 4 hours, or until the gelatin is fully set. Cut into squares before serving.
# Notes:
01 -
For best results, ensure the cream cheese layer completely covers the pretzel crust to create a seal that prevents the gelatin from making the crust soggy.
02 -
This dessert can be made up to 24 hours in advance for optimal flavor and texture.