Strawberry Pretzel Salad
Makes 8 to 10 servings
Ingredients
- 2 cups crushed pretzels
- ½ cup unsalted butter, melted
- ¼ cup firmly packed light brown sugar
- 1 (8-ounce) package cream cheese, room temperature
- ¼ cup granulated sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 cup boiling water
- 1 (6-ounce) box strawberry gelatin
- 2 cups cold strawberry lemonade or water
- 2 cups sliced hulled fresh strawberries
Instructions
- Preheat oven to 350°. Lightly spray a 9-inch springform pan with cooking spray.
- In a medium bowl, stir together pretzels, melted butter, and brown sugar until combined. Press into bottom of prepared pan.
- Bake for 6 to 7 minutes. Let cool completely.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla at medium speed until combined, about 1 minute. Fold in whipped topping. Gently spread on top of cooled prepared crust; spread mixture against sides of pan, creating a barrier. Refrigerate for 30 minutes.
- In a large heatproof bowl, stir together 1 cup boiling water and gelatin until gelatin dissolves. Stir in cold lemonade and strawberries. Refrigerate until mixture is the consistency of egg whites, 30 to 40 minutes.
- Pour gelatin mixture onto the back of a spoon over cream cheese mixture. Refrigerate for at least 4 hours, preferably overnight.
- Remove from pan, and serve cold. Refrigerate in an airtight container for up to 3 days.
