Medium pot
13''x9'' baking dish
Electric hand mixer
Strawberry Topping
- 6 ounces strawberry jello 2 3-ounce packages
- 2 cups water
- 16 ounces fresh strawberries sliced (or use frozen, thawed strawberries)
- 3 tablespoons sugar
Pretzel Crust
- 2 cups crushed pretzels or Ritz crackers
- ¾ cup butter melted
- 3 tablespoons sugar
- Butter cooking spray optional
Cream Filling
- 8 ounces Cool Whip
- 8 ounces Neufchâtel cheese or use cream cheese
- 1 cup sugar
Prepare the Strawberry Topping:
First, macerate the strawberries. Toss the sliced strawberries with sugar in a large bowl and set aside.
Bring 2 cups of water to a boil in a medium pot. Dissolve the gelatin in the boiling water and turn off the heat.
Pour the water and gelatin mixture over the strawberries and transfer to the fridge to partially set for 1 hour 30 minutes.
Prepare the Crust:
Preheat oven to 350ºF. Combine the pretzels, butter, and sugar in a bowl. Grease a 13x9'' baking dish with cooking spray. Transfer the pretzel mixture to the pan and use your hands to evenly press the crust over the bottom of the baking dish.
Bake for 10 minutes and cool the crust as the jello continues to set up.
Prepare the Cream Filling:
During the last 10 minutes of the jello setting up, prepare the cream filling. Combine the Cool Whip, Neufchâtel cheese, and sugar in a bowl and mix with a hand mixer until smooth.
Assemble the Pretzel Salad:
Spoon the cream filling over the cooled pretzel crust and gently spread over the crust. Spoon the partially set strawberries and jello mixture over the cream filling.
Chill the pretzel salad for at least 6 hours before serving.
Calories: 382kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Sodium: 415mg | Fiber: 1g | Sugar: 41g | Vitamin C: 22mg