Strawberry Pretzel Surprise
Submitted by MOUSEBURGER
Salty-sweet strawberry pretzel salad with a buttery pretzel crust, tangy cream cheese filling, and a jewel-toned strawberry jello topping. The ultimate potluck crowd-pleaser.
YIELD
4 servingsPREP
20 minCOOK
6 minREADY
120 minY’all know this one. Every church supper, every family reunion, every Fourth of July cookout, somebody’s bringing the strawberry pretzel salad. And it disappears first, every single time.
Three layers do all the work. A salty, buttery pretzel crust on the bottom. A thick, tangy cream cheese and whipped topping layer in the middle. And a shimmering strawberry jello crown on top, loaded with berries and a sneaky hit of pineapple juice.
That salty-sweet contrast is what keeps folks coming back for thirds. Don’t fight it.
Kitchen Tips
- Make sure the pretzel crust is completely cool before spreading the cream cheese layer, or the cream cheese will melt and slide.
- Spread the cream cheese layer all the way to the edges to seal the pretzel crust. This keeps it crunchy instead of soggy.
- Let the jello thicken slightly before spooning it on top. If you pour it on too thin, it’ll seep through the cream cheese layer.
Ingredients
Directions
Combine pretzels, 1 tablespoon sugar and margarine.
Pat into a 9×13 inch baking dish .
Bake at 400℉ (200℃) for 6 minutes.
Set aside to cool.
Cream together cream cheese and 1 cup sugar.
Fold in Cool Whip.
Spread over cooled pretzel layer.
Dissolve jello in hot pineapple juice.
Stir in strawberries.
When jello has slightly thickened, spoon over cream cheese layer.
Chill.
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