We love Jell-O in this house. I tend to make it, in some form or another, for pretty much every holiday or big event throughout the year. So, you will find a lot of jello recipes from me!
When I first heard about this recipe, my initial thought was that it sounded really gross. I love pretzels, but the idea of mixing them into a jello salad sounded rather unappetizing. However, one bite and I quickly fell in love. My children also really love this recipe, and we often make it for Sunday dinner, which is the biggest meal of our week. It is good enough to be a dessert, but we tend to serve it as a side dish during the meal!
Strawberry Pretzel Salad
2 cups crushed thin pretzels (I use a food processor , but you do not want them too fine- small pieces is great!)
4 Tbs. sugar
3/4 c. butter, melted
8 oz. package cream cheese
8 oz. carton Cool Whip
1/2 c. sugar
1 lg. box Strawberry Jello
2 c. boiling water
2 (10 oz) packages frozen strawberries, thawed and drained
1 small can crushed pineapple (I sometimes omit this)
Mix pretzels, 4 Tbs. sugar, and melted butter. Pour into greased 13x7 baking dish, cover bottom and pack down with a spoon or the bottom of a measuring cup. Bake at 400 degrees for 6 minutes. Allow to completely cool, about 1 hour.
Beat cream cheese, cool whip and sugar until creamy. Spread over the top of cooled pretzel crust.
Combine strawberry jello and boiling water, mix until Jello is dissolved. Add frozen strawberries and pineapple, if desired, and allow to slightly congeal before pouring on top of cream cheese mixture. Refrigerate until firm.
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