It is strawberry time, folks! Here is another recipe (yes, I know, I am addicted to strawberries) that can use either fresh or frozen. The pretzel crust gives it a salty kick to go with the creamy filling and sweet strawberry topping.
Strawberry Pretzel Salad
For Crust:
1 cup pretzels, crushed
1 stick butter, melted
1/4 cup granulated sugar
For Filling:
8 oz. cream cheese, room temperature
8 oz. Cool Whip
1/2 cup granulated sugar
For Topping:
1 large box strawberry Jell-O
2 cups boiling water
2 cups cold water
4 cups sliced strawberries (if using frozen, thaw and drain well)
Crust: Place pretzels in a zip-top bag and seal. Crush with a rolling pin. Combine crumbs with melted butter and 1/4 cup granulated sugar. Press into a greased 13×9” pan. (Since I was taking it to 2 dinners, I used two 8” pans. It will not be quite as thick.)
Filling: Beat cream cheese with an electric mixer until smooth. Stir in Cool Whip and 1/2 cup granulated sugar. Spread over crusts.
Topping: Prepare Jell-O according to package directions. After 1 1/2 hours of fridge time, stir in the strawberries and spread over the cream cheese layer.
Chill and enjoy!
Picture Perfect Cooking 