Strawberry Pretzel Salad — Sweet, Salty & Easy! #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F.
2. Dissolve the strawberry Jell-O in 2 cups of boiling water, stir until fully dissolved, and set aside to cool to room temperature.
3. Crush the pretzels in a sturdy zip-top bag with a rolling pin.
4. Melt the 12 tablespoons of butter in a medium saucepan, add the 1/4 cup sugar and stir. Mix in the crushed pretzels.
5. Press the pretzel mixture evenly over the bottom of a 13x9 inch glass dish, bake for 10 minutes at 350°F, then cool to room temperature.
6. Beat the softened cream cheese and 1/2 cup sugar on medium-high speed until fluffy and white. Fold in the thawed Cool Whip until no cream cheese streaks remain.
7. Spread this cream layer over the cooled crust, going right to the edges, and refrigerate for 30 minutes.
8. Hull and slice the strawberries and stir them into the room-temperature Jell-O. Pour over the cream layer, spread evenly, and refrigerate until set, 2 to 4 hours.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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