Strawberry Pretzel Salad

I recently found out about this very peculiar dessert from a special someone in my life, and without looking it up I knew this was the most Midwest thing of all time. Nonetheless, I was intrigued enough to try it out, and found this recipe for it online that looked compelling.

Ingredients

• 6 oz strawberry Jello
• 2 cups boiling water
• 2 cups pretzels, crushed
• 1/4 cup sugar
• 8 tablespoons unsalted butter
• 8 oz cream cheese, softened
• 1/2 cup sugar
• 8 oz whipped cream
• 1 lb strawberries, sliced

Instructions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the jello package and boiling water. Stir until completely dissolved and allow to cool to room temperature.
3. In a medium saucepan, melt the butter and add in 1/4 cup sugar. Mix in crushed pretzels.
4. Transfer pretzel mixture to a 9 x 13 baking pan and use a fork to press mixture evenly on bottom of pan.
5. Place pan in oven for about 10 minutes. Remove from oven and allow to cool to room temperature.
6. While pretzel layer is cooling, mix together the cream cheese and 1/2 cup sugar using a hand held mixer until combined.
7. Fold in the whipped topping.
8. Spread mixture evenly over cooled pretzels making sure to cover entire pan side to side.
9. Refrigerate pan for 30 minutes.
10. Mix sliced strawberries into room temperature jello mixture.
11. Pour jello over cream cheese layer evenly and place in refrigerator for about 2-3 hours, or until set up.
12. Serve and enjoy… or remain perplexed!

Notes

Let the jello cool to room temperature before pouring it over the cream cheese layer to prevent melting.

You can use frozen strawberries if fresh ones are not available; just thaw and drain them well first.

This dessert can be made a day in advance and stored in the fridge until ready to serve.