This old fashioned strawberry pretzel salad is a delicious dish to take to potlucks and other friend and family gatherings and parties. It's mix of cream cheese and strawberries is a delicious treat.
Crush the pretzels in a food processor or in a large ziplock bag and using a rolling pin to crush the pretzels.
Add the melted butter and ¼ cup sugar to the pretzel crumbs and mix until thoroughly incorporated.
Press into an even layer on the bottom of the pan.
Bake for 10 minutes, then allow it to come to room temperature.
In a medium bowl, combine the jello and boiling water. Mix well until the jello has dissolved. Set aside and allow it to cool to room temperature.
In a medium bowl, use a hand mixer to cream the cream cheese and ½ cup sugar until the mixture until it's smooth, light and fluffy.
Use a rubber spatula to fold the cool whip into the cream cheese mixture. Gently fold the mixture until the cool whip is thoroughly dispersed.
Spread the cream cheese mixture onto the cooled down crust, in an even layer. Be sure to spread the mixture all the way to the edge of the pan to avoid any gaps in the mixture. Place the pan in the fridge for about 30 minutes.
Spread cut strawberries over the cream cheese mixture.
Using a measuring cup, gently spoon cooled Jello mixture on top of strawberries.
Refrigerate the pan for 2-4 hours to fully set.
Notes
* It is best to use premade whipped topping, and not homemade whipped cream because homemade whipped cream will start to break down within a day or two. * This should keep for 2-3 days, The pretzels will start to get soggy after that, but it will still taste great.* When crushing the pretzels, make sure you don't crush them too fine.