Strawberry Pretzel Salad

To close out the 2020 Florida Strawberry Festival week, I am sharing a truly special southern dessert recipe… Strawberry pretzel salad! And in true Southern fashion, this recipe has nothing to do with salad! No leafy greens and mayo based dressings here! The name is cleverly deceptive, leaves more dessert for the grown folks!

I’m still using the fresh strawberries from the half flat I purchased last weekend from a roadside vendor!

Ingredients:

2 cups salted pretzels, crushed
3 tbsp sugar
3/4 cup butter, melted
1 – 8 oz. brick cream cheese, softened
1 – 8 oz. container frozen whipped topping, thawed
1/2 cup powdered sugar
1 large package strawberry instant Jell-O, prepared as per the package directions.
2 cups fresh, sliced strawberries

Directions:

Preheat the oven at 350. Then lightly spray a 9×13 Pyrex baking dish with Pam, non-stick cooking spray

Pulse the pretzels in the food processor, not pulverizing, add the sugar and butter to the crushed pretzels while it’s still in the food processor.

Press the pretzel mixture into the baking dish, forming a crust. Bake 15 minutes, allow to cool on top of a wire rack.

Beat the cream cheese and powdered sugar until smooth and well blended. Mix in the thawed whipped topping.

Spread the cream cheese mixture evenly over it the cooked pretzel crust. Chill in the refrigerator.

Prepare the strawberry jello as per the package directions. Fold in the cut strawberries. Chill the mixture until it thickens, not completely setting. (I cheat and chill it in the freezer!)