This is my kind of salad! A little sweet and a little salty, with very pretty presentation.
You will need:
- 1 pound fresh strawberries
- 1 package of regular (not instant) strawberry jello
- 2 1/2 cups small salted pretzels
- granualted sugar
- 8oz cream cheese softened
- 8oz cool whip thawed
- 8 tbsp unsalted butter
Pre-heat oven to 350. Boil 2 cups of water and add strawberry jello, cool to room temperature. Crush pretzels by using a mallet or rolling pin in a ziploc bag.
Melt butter and 1/4 cup granulated sugar in a sauce pan, then add pretzels. Transfer mixture and flatten to 13×9 glass baking dish. Bake 10 minutes at 350 degrees. When pretzels have cooled, use a mixer to whip cream cheese and cool whip together. Make sure the mixture is fluffy. Add this mixture over the pretzels, spread to the edge to seal (this makes the layers look pretty). Refrigerate for 45 minutes.
Slice up the strawberries and add to room temperature jello. Spread the berry mixture over top of cream cheese layer and refrigerate overnight.
This is a nice dessert that can be prepared ahead of time for summer picnics, even add blueberries to make it patriotic!