Strawberry Pretzel Salad

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until well combined.

Press the pretzel mixture firmly into the bottom of a 9x13-inch baking dish. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.

In another mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Fold in the whipped topping until well combined.

Spread the cream cheese mixture evenly over the cooled pretzel crust. Ensure it reaches the edges to create a seal.

In a large bowl, dissolve the strawberry gelatin in boiling water, stirring until completely dissolved. Stir in the thawed frozen strawberries along with any juice.

Allow the gelatin mixture to cool slightly, then pour it evenly over the cream cheese layer in the baking dish.

Cover the baking dish with plastic wrap and refrigerate the Strawberry Pretzel Salad for at least 4 hours or until the gelatin is set.

Once set, cut the Strawberry Pretzel Salad into squares and serve chilled. Enjoy the sweet, salty, and creamy layers of this delightful dessert!

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