Friday, June 28, 2013

Strawberry Pretzel Salad

Taste: Sweet, creamy, and with a little crunch of salt. I think this is a perfect dessert for the Fourth of July or anytime over the summer. It isn't heavy. It is airy and refreshing. Basically, it is just super good. Chris was a little weary of trying it because jello with strawberries in it...I dunno. But, after he tasted it he claims it as his favourite dessert I've ever made, and I had to talk him out of a fourth helping.
Amount: 9x13 dish full, serves 12-24 depending on size.
Time: 5 hours, including a 3 hour chill and 1 1/2 hour rest.
Source: Brown Eyed Baker.

Ingredients:
  • 2 cups pretzels, finely crushed
  • 1/2 cup sugar, divided
  • 2/3 cup butter, melted
  • 12 oz cream cheese, softened
  • 2 tablespoons milk
  • 1 cup Cool Whip, thawed
  • 2 cups boiling water
  • 1 1/2 cups cold water
  • 1 pkg (8-serving size) Strawberry Jell-O
  • 1 qt. (4 cups) strawberries, sliced
Directions:
Stir boiling water into dry Jell-O mix in a large bowl until completely dissolved, about 2 minutes. Stir in cold water. Refrigerate for 1 1/2 hours until thickened.

Meanwhile, preheat the oven to 350 F. Mix pretzel crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9x13-inch baking dish. Bake 10 minutes. Set aside until cooled completely.

Beat cream cheese, remaining 1/4 cup sugar, and milk until well blended. Gently fold in Cool Whip. Spread over completely cooled pretzel crust and refrigerate until ready to use.

After the Jell-O has thickened somewhat, stir in sliced strawberries. Spoon over cream cheese layer. Refrigerate for at least 3 hours until set. Cut into squares and serve. Refrigerate any leftovers.

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