No scoffing now, y’hear? I mean it. You have to have one bite before saying anything about the ridiculousness of putting strawberries and pretzels together in one dish. But you’d better make it a big bite, because you’re going to need energy for all the crawling and groveling and apologizing you’ll do later for even THINKING those scoffy thoughts.
This is hands-down my favorite “what can I bring” dessert.
Strawberry Pretzel Salad
- pretzels, crushed to equal 2 cups
- 1 stick butter, melted
- 3 tablespoons sugar, plus 3/4 cup sugar
- 1 (8-ounce) package cream cheese
- 1 (8-ounce) container whipped topping
- 1 (6-ounce) package strawberry Jell-o
- 2 cups boiling water
- 20 ounces frozen strawberries
Crush pretzels, measure to fill 2 cups, and add to melted butter and 3 TBSP sugar. Press into 9 x 13 pan and bake 8 minutes @400 degrees. Let cool.
In a mixing bowl, beat together softened cream cheeseand 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust, being sure to completely seal every bit of the edge. This will keep the pretzel crust from getting soggy. Refrigerate until well chilled.
In a small bowl, dissolve the Jell-o in the boiling water. Slice frozen strawberries into bite-sized pieces and add to the Jell-o, stirring and checking to make sure it starts to thicken, but not get so thick that it isn’t spreadable. Pour over the cream cheese mixture and refrigerate until serving time.