Strawberry Pretzel Salad

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For the Crust: 2 cups (160 g) finely crushed pretzel 3 tablespoons granulated sugar ¾ cup (170.25 g) salted butter, melted For the Filling: 8 ounces (226.8 g) cream cheese, at room temperature 1 cup (200 g) granulated sugar


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Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar.  

Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened.  

Press into the bottom of a 9×13-inch baking pan. Bake for 10 min, then cool completely. 

Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes.  

Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping. 

Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved.