Strawberry Pretzel Salad

By spend with pennies

Ingredients

2 cups crushed pretzels
¾ cup unsalted butter (melted)
3 tablespoons sugar
8 ounces cream cheese (softened)
¾ cup granulated sugar
8 ounces whipped topping ( such a Cool Whip, thawed)
6 ounces Strawberry Jell-O
2 cups boiling water
4 cups fresh sliced strawberries

Prep Time20mins
Cook Time15mins
Servings12

Instructions

Preheat the oven to 375°F.

Combine crushed pretzels, melted butter, and sugar in a bowl and press into the bottom of a 9x13 pan. Bake for 10 minutes. Remove from the oven and cool completely.

In a medium bowl, combine cream cheese and sugar with an electric mixer on medium speed until fluffy. Gently fold in Cool Whip with a spatula. Spread the cream cheese mixture evenly over the pretzel crust and refrigerate for at least 1 hour.

While the cream cheese mixture is cooling, whisk Jell-O and 2 cups of boiling water until the Jell-O is completely dissolved. Allow mixture to sit at room temperature until completely cooled.

Place the sliced strawberries over the cream cheese mixture. Pour cooled Jell-O overtop.

Refrigerate until firmly set, at least 4-6 hours or overnight. Cut into squares and serve.