This Strawberry Pretzel Salad recipe is the perfect sweet and salty combination! A light cream cheese filling, crunchy pretzel crust and fresh strawberry JELLO topping make these bars totally irresistible.
4cupssliced fresh strawberries about a 1 pound package)
For the Crust:
2 ½cupspretzelsmeasure before crushing
¼cupgranulated sugar
½cupunsalted buttermelted
For the Filling:
1packagecream cheese, softened8 ounce
¾cupgranulated sugar
1containerCool Whip, thawed8 ounce
Instructions
In a mixing bowl, dissolive JELL-O with boiling water by stirring with a spoon for several minutes. Stir in strawberries. Refrigerate until partially set, about an hour and a half.
Meanwhile, preheat oven to 350 degrees F. Combine crushed pretzels with sugar. Using a fork, add in melted butter. Press into the bottom of a 13x9-inch baking dish.
Bake crust for 10 minutes. Remove and cool.
In a medium mixing bowl, beat cream cheese with sugar until smooth. Fold in thawed Cool Whip until fully blended. Spread over cooled crust.
Refrigerate crust with filling until gelatin topping is partially set.
Using a spoon, carefully add the gelatin and strawberry mixture over the top of the chilled cheesecake. Refrigerate for at least 4 hours, or overnight until set.
Notes
Plan ahead. You'll want to get a head start on making the gelatin so that it's slightly thickened as you add it to the bars.
Measure the pretzels before crushing them. This gives you an accurate measurement.
Bake and cool crust completely. While the crust is cooling, prepare the filling and topping.
Chill before serving. Strawberry Pretzel JELLO is best served cold! I let mine chill for at least 4 hours before slicing and serving.
Use fresh sliced strawberries if you don't want to use the JELLO.