Description
A delightful dessert that combines a crunchy pretzel crust with creamy layers and a vibrant strawberry topping, perfect for summer picnics and family gatherings.
Ingredients
Scale
- 2 cups Snyder’s of Hanover Pretzel Snaps, crushed
- 3/4 cup Land O’Lakes Butter, melted
- 1 (8 oz) block Philadelphia Cream Cheese, softened
- 1/2 cup Domino Granulated Sugar
- 1 (8 oz) tub Cool Whip, thawed
- 1 (6 oz) box Strawberry Jell-O
- 2 cups boiling water
- 1 (16 oz) package frozen sliced strawberries, thawed
Instructions
- Prepare the Crust: Preheat your oven to 350°F. In a mixing bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix until well coated and press into a 9×13 baking dish. Bake for 10 minutes, then cool completely.
- Make the Cream Cheese Layer: Beat the softened cream cheese and the remaining sugar together until smooth. Fold in the Cool Whip and spread over the cooled pretzel crust.
- Dissolve the Jell-O: In a bowl, dissolve the Strawberry Jell-O in boiling water, stirring until dissolved. Fold in the thawed strawberries once slightly cooled.
- Assemble the Salad: Pour the Jell-O mixture over the cream cheese layer and chill in the refrigerator for at least 4 hours until set.
Notes
For best results, prepare a day in advance to let the layers set properly. Customize with different Jell-O flavors or fruits.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: strawberry salad, dessert, summer recipes, potluck, refreshing