Picture Perfect Cooking

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!