Southern Stawberry Pretzel Salad
Crust:
2 cups of crushed gluten-free pretzels (I use the Glutino brand that can be found at HEB, Central Market and Whole Foods)
1/4 cup of sugar
3/4 cup of unsalted butter, melted
Filling:
2/3 cup sugar
2 (8 oz.) packages of cream cheese, softened
1 (8 oz.) container frozen whipped topping (I use all-natural TRUwhip that can be found at HEB or Central Market)
1 (6 oz.) package of strawberry Jello
2 cups boiling water
3 cups sliced strawberries, chilled
Preheat oven to 400 degrees F.
In a medium bowl, stir together crushed pretzels, sugar, and butter. Pat into a 9 x 13-inch pan. Bake in preheated oven for 10 minutes. Set aside and cool completely.
In a medium bowl, beat together sugar and cream cheese until smooth. Fold in the whipped topping. Spread evenly over the cooled crust, ensuring that the cream covers every bit of the pretzel crust. Refrigerate for about 1 hour.
Meanwhile, mix jello mix with boiling water in a heat-proof bowl. Allow to cool while the cream cheese filling chills. After the cream cheese filling is set, place strawberries on top of the cream cheese and pour jello over the mixture (make sure that no pretzel crust is showing and jello is cool to the touch). Cover and chill 4 hours or overnight.
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