Strawberry Pretzel Salad

I’ve discovered one downfall to living in a home where the temperature is kept at over 68 degrees in the winter – dehydration. I have been dried up like a fall leaf ever since I got to my parents and I consider myself someone who drinks a decent amount of water. Don’t get me wrong I am not complaining about not needing to wear layers all the time (sometimes supplemented with a blanket), but didn’t anticipate the extra water that a couple extra degrees would suck up. Guess I need to pump up the water intake… and water is in Jell-O right? (Woo look at that transition!)

This “salad” isn’t really a salad at all, making be wonder how it acquired that name because it’s a dessert. During my pre-blogging years this recipe was one of my favorite finds but I have neglected to revisit it since. So when my parents had a couple friends over the other night to play euchre I decided it was finally time. If you are unfamiliar with this treat, it consists of a pretzel crust, cream cheese filling and a strawberry Jell-O topping. I actually used a new grocery store find for the filling – Greek cream cheese which is a blend of Greek yogurt and cream cheese. Talk about a brilliant idea.

Strawberry Pretzel Salad

One year ago: Red Velvet Hot Cocoa Mix & Cream Cheese Frosting Marshmallows

Two years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream

Three years ago: Guiltless Fettuccine Alfredo

STRAWBERRY PRETZEL SALAD

Serves 12

Ingredients:

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup unsalted butter, melted

1-1/2 pkg. (12 oz. total) Greek cream cheese*, room temperature

2 Tbsp milk

1 cup lite whipped topping, thawed

2 cups boiling water

1 pkg. (8-serving size) strawberry Jell-O

1-1/2 cups cold water

1 qt. (4 cups) sliced strawberries

* I used Greek cream cheese, which is a blend of Greek yogurt and cream cheese, but you can also use regular cream cheese.

Directions:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13×9-inch baking pan. Bake for 10 minutes then allow to cool.
  3. In a large bowl, beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently fold in whipped topping. Spread over cooled crust. Refrigerate until ready to use.
  4. Meanwhile, stir boiling water into dry gelatin mix in large bowl for at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened but not completely set (spoon drawn through leaves definite impression).
  5. Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.

Source: Adapted slightly from Kraft Foods, found on Brown Eyed Baker.

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