Monday, June 20, 2016

Strawberry Pretzel Salad


Well I'll just start by saying this is the best salad ever!! Maybe not the healthiest but definitely the yummiest!!

So where to start?? You can start by picking some fresh strawberries!! I went to Michigan to visit my family and I just love picking fresh fruit!! If you don't have access to fresh fruit, just grab some from your local grocery store.


Ingredients

FOR THE CRUST
2 cups crushed pretzel
3 tbsp granulated sugar
3/4 cup butter (melted)

FOR THE FILLING
8 oz cream cheese at room temperature
1 cup granulated sugar
8 oz cool whip (thawed)

FOR THE STRAWBERRY TOPPING
2 cups boiling water
1 (6 oz) package of Strawberry Jell-O
1 1/2 cup cold water
4 cups sliced strawberries

Directions


  1. Preheat oven to 400 degrees F. In a medium sized bowl, stir together the crushed pretzels and sugar. Pour the melted butter over the pretzel mixture and stir to combine. Press into the bottom of a 9x13 baking dish and bake for 10 minutes. Remove from the oven and let cool completely. If you'd like to make them in individual cups or 4 oz mason jars then scoop out the pretzel mixture from the 9x13 baking dish immediately after removing the baking dish from the oven. Pour the crumbs into the mason jar/cup and press down. Let cool completely.
  2. Using an electric mixer, beat the cream cheese and sugar until light and fluffy. Using a rubber spatula, fold in the cool whip. Spread evenly over the pretzel crust and refrigerate.
  3. Place the dry Jell-O in a large bowl and add the boiling water. Stir for at least 2 minutes, until all of the Jell-O is dissolved. Stir in the cold water. Refrigerate for 1 1/2 hours or until slightly thickened. Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours.