Strawberry Pretzel Salad

Van Dyken_Elect_TP

Calling this recipe a salad may be false advertising…but there’s no doubt this dessert from Rachel Van Dyken is the best you’ve ever had!


3/4 cup butter softened

3 cups chilled strawberries

3 tbsp brown sugar

2 1/2 cups crushed pretzels

1 package cream cheese

1 cup white sugar

1 6 oz box of Strawberry Jello

1 package Cool Whip (container)

Preheat oven to 350 degrees F

Cream Butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9X13 inch baking pan. Bake at 350 degrees F for 10 to 12 minutes. Set aside to cool.

In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.

In a small bowl, beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the coolest crust, making sure to seal the edges. Chill then pour the gelatin mixture over the cream cheese layer. Chill until firm.


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