This layered dessert salad was a hit at our Valentines Day Saturday Camp and made its television debut on The VeryVera Show this year! The combination of strawberries and a crushed pretzel crust are sure to please any who like their sweet with a side of salty!
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed
- 2 (3 ounce) packages strawberry flavored Jell-O®
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries
- Preheat oven to 400 degrees F.
- Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9×13 inch baking dish.
- Bake 8 to 10 minutes, until set. Set aside to cool.
- In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping by hand. Spread mixture onto cooled crust. Refrigerate.
- Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.