A refreshing and delightful dessert that effortlessly combines sweet and salty flavors, featuring layers of crunchy pretzel crust, creamy filling, and vibrant strawberry topping.
Ingredients
Scale:
2 cups crushed pretzels
¾ cup granulated sugar
½ cup unsalted butter, melted
8 oz cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream
1 (6 oz) box of strawberry Jell-O
2 cups boiling water
2 cups fresh strawberries, sliced
Instructions
Preheat your oven to 350°F (175°C) to ensure that the pretzel crust bakes evenly.
In a mixing bowl, combine the crushed pretzels, ¾ cup of sugar, and melted butter. Mix until all pretzel crumbs are thoroughly coated. Press this mixture firmly into the bottom of a 9x13 inch baking dish, ensuring an even layer across the bottom. Bake in the preheated oven for 10 minutes until set and slightly golden. Remove from the oven and let cool completely on a wire rack.
In another bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy, approximately 2-3 minutes. Add the sour cream and mix until well blended and fluffy. Spread this mixture evenly over the cooled pretzel crust.
In a separate bowl, dissolve the strawberry Jell-O in 2 cups of boiling water. Stir well for about 2 minutes until fully dissolved. Allow it to cool for about 10 minutes, then gently fold in the sliced strawberries.
Pour the strawberry mixture over the cream cheese layer, spreading it evenly. Refrigerate the salad for at least 4 hours or preferably overnight to allow it to set properly.
