Though technically not a salad, this classic dessert is a family favorite. The combination of sweet, salty, creamy, and crunchy is irresistible. With a pretzel crust, a cream cheese middle, and a strawberry layer on top, this delicious dessert is perfect for summer gatherings.
Ingredients
Pretzel Crust
2 cups salted pretzels, crushed
¾ cup salted butter, melted
3 Tbsp light brown sugar
Strawberry Jello Layer
2 (3 oz) pkgs strawberry flavored gelatin
2 cups boiling water
1 ½ cups cold water
16 oz fresh strawberries, sliced
Cream Cheese Filling
8 oz cream cheese, softened
1 cup granulated sugar
1 (8 oz) container frozen whipped topping, thawed (like Cool Whip)
Directions
Pretzel Crust
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a bowl, combine the crushed pretzels, melted butter, and brown sugar, and mix well. Press the mixture into the bottom of the prepared pan, and bake for 10-12 minutes. Set the crust aside to cool completely.
Strawberry Jello Layer
In a large bowl, dissolved the gelatin in 2 cups of boiling water, and stir well until all of the powder has dissolved. Then add in 1 ½ cups of cold water, and stir. Stir in the sliced strawberries, and refrigerate until partially set, about 2 hours. Make sure the jello is set enough so it will not leak through the cream cheese, but not too set that you can’t spread the jello.
Cream Cheese Filling
In a large bowl, beat the cream cheese and sugar until smooth. Use a rubber spatula to gently fold in the whipped topping. Spread the mixture on top of the cooled crust, making sure to spread completely to the edges.
Pour the jello over the cream cheese layer, and refrigerate until completely set, about 4-6 hours.