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Classic Pretzel Salad

Course: Dessert
Author: LydiaF

Ingredients

For the pretzel crust

  • 12 ounces crushed pretzels 3/4 of a one pound bag
  • 1 cup butter two sticks, melted
  • 1 - 2 tablespoons sugar I used one

For the cream cheese layer

  • 2 cups whipped cream whip 8 ounces of cream to get about 2 cups
  • 1 cup sugar
  • 8 ounces cream cheese cut into small pieces

For the jello layer

  • 6 ounce package Strawberry JELL-O
  • 2 cups boiling water
  • 2 10 ounce packages frozen strawberries unthawed (or 2 cups of your own frozen strawberries)

Instructions

  • Pre-heat the oven to 350 and spray a 13 x 9" or similar sized pan with cooking spray
  • Meanwhile, crush the pretzels into small pieces. I put them in a baggie and whacked them with a rolling pin.
  • Mix the pretzels, sugar and butter in the pan and bake for 10 - 12 minutes to form the crust. Allow to cool before adding the cream cheese layer.
  • Whip the heavy cream in one bowl and set aside while you beat the cream cheese with the sugar. Fold in the whipped cream.
  • When the pretzel layer is cool to the touch, spread the cream cheese layer over top, going all the way to the edges.
  • Place in the fridge until ready to add the jello layer.
  • Combine 2 cups boiling water with the JELL-O as directed on the package.
  • Stir in the frozen strawberries and continue to stir until the jello begins to set.
  • Place in the fridge and check after 20 minutes. When the jello is mostly set, but still pourable, pour over the cream cheese layer and spread. Use a spoon to redistribute the strawberries evenly as necessary.
  • Return the pan to the fridge for another 2 hours or so or until the jello is completely set.
  • Serve with more whipped cream as desired.