Pioneer Woman Strawberry Pretzel Salad Recipe
This Pioneer Woman Strawberry Pretzel Salad Recipe blends salty and sweet flavors.
Equipment
- Baking pan
- Mixing bowls
- Electric mixer
- Measuring cups
- Rolling Pin
- Small saucepan
Ingredients
- 2 Cups Crushed Pretzels
- 3/4 Cup Melted Butter
- 3 Tbsp Sugar For Crust
- 8 Oz Softened Cream Cheese
- 1 Cup Sugar For Filling
- 8 Oz Whipped Topping
- 6 Oz Strawberry Gelatin
- 2 Cups Boiling Water
- 2 Cups Sliced Strawberries
Instructions
- Preheat your oven to 350 degrees. Crush your pretzels into small, chunky pieces. Do not turn them into fine dust.
- Mix the crumbs with melted butter and sugar. Press this mix into your baking pan. Bake the crust for ten minutes then cool.
- Beat the cream cheese and sugar until smooth. Fold in the whipped topping very gently. Spread this over the completely cooled crust.
- Make sure the cream cheese reaches the edges. This creates a seal for the gelatin layer. Let this chill in the fridge for one hour.
- Dissolve the strawberry gelatin in boiling water. Stir in the sliced fresh strawberries. Let the mixture cool to room temperature.
- Pour the strawberry mixture over the cream cheese. Place the dish back into the refrigerator. Chill for four hours until the top is firm.
Notes
- Use full-fat cream cheese for the best creamy texture.
- Chill the crust fully before adding the cream layer.
- Spread cream cheese to the very edges of the pan.
- Let the gelatin cool before pouring it on top.
- Slice the squares with a warm, wet knife.