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Jelly salad

Servings:
Makes 6 to 8 servings
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Ingredients

  • 8 ounce salted pretzels
  • 10 tablespoon unsalted butter, melted
  • 1/4 cup sugar
  • 1 cup package (8 ounces) cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 cup container (8 ounces) whipped topping, thawed
  • 1 1/2 pound fresh strawberries, hulled and sliced
  • 1 pound package (6 ounces) strawberry gelatin
  • 2 cup boiling water
  • 2 cup cold water

Preparation

Baking Directions:

Preheat the oven to 350 degrees.

Spray a 13 by 9-inch baking pan with nonstick baking spray.

Put the pretzels in the bowl of a food processor and buzz them until you're left with chunky crumbs.

You'll need 2 cups of the crushed pretzels for the crust.

In a medium bowl, mix together the pretzels, melted butter, and sugar.

  Firmly press the pretzel mixture into the bottom of the prepared pan and bake for 10 minutes.

Allow the crust to cool completely, about 30 minutes.

Add the cream cheese to a standing mixer fitted with a whisk attachment and beat until nice and smooth.

Sprinkle in the sugar and beat again until light and fluffy, about 3 minutes.

With a rubber spatula, fold in the whipped topping and spread it over the cooled crust, making sure to seal all the edges.

Layer the sliced strawberries on top and place in the refrigerator to chill for 1 hour.

Place the gelatin in a medium bowl and pour the boiling water over it, stirring to dissolve.

Stir in the cold water.

Gently pour the gelatin over the chilled salad.

Refrigerate until the salad is completely set and chilled, about 4 hours.