Strawberry Pretzel Salad
mini pretzel twists butter cream cheese sugar whipped topping strawberries strawberry jello water
Finely crush the pretzels. In a small bowl, combine the crushed pretzels and melted butter.
Press the pretzel mixture onto the bottom of oven safe glass custard cups.
Bake 6 - 8 minutes. Cool on a wire rack.
In a small bowl, combine the softened cream cheese and sugar until smooth. Gently fold in the whipped topping.
Spread the cream cheese mixture over the pretzel crust. Chill in the fridge for 30 minutes.
At the same time, boil the water in a small sauce pan. Dissolve the strawberry gelatin in the boiling water. Cover and refrigerate for 15 minutes.
Slice the strawberries. When the Jell-O is done chilling, fold the sliced strawberries into the gelatin.
Carefully pour the gelatin and strawberries over the cream cheese filling. Cover and chill in the fridge at least 2 - 3 hours.
Top each with whipped cream and a pretzel twist.
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