Strawberry Pretzel Delight (Pretzel Salad)

Filling: 

  • 1 lg strawberry jello
  • 2 cups boiling water
  • 16 oz strawberries, thawed if frozen 
  • 8 oz cream cheese block, softened 
  • 8 oz cool whip, thawed
  • 1 cup powdered sugar
Crust:

  • 1 cup pretzels, crushed (or 40 Oreos, crushed, omit pecans and sugar)
  • 1 cup pecans, chopped 
  • 1/4 cup sugar
  • 8 tablespoons unsalted butter, melted
  1. In a medium bowl, combine boiling water and strawberry Jello mix. Whisk together until Jello powder is dissolved. Stir in pureed strawberries. Allow mixture to thicken and cool for 1 hour in the fridge. 
  2. Preheat oven 350F. Prepare the crust, blend crumbs, nuts, granulated sugar and melted butter in a bowl until fully combined. Press mixture into a 9x13 dish, covering bottom completely. Bake for 10 minutes. Cool.
  3. In a separate bowl, beat together cream cheese with powdered sugar; once blended fold in Cool Whip.
  4. Add cream cheese mixture to jello and mix until smooth. Pour into pie crust and chill another 3-4 hours  




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