Strawberry Pretzel Salad

Author: Sarah Bates | The Chef Next Door

Serves 8

2 cups chopped pretzels

3/4 cup unsalted butter, melted

3/4 cup sugar, plus 3 Tbsp

8 oz. package light cream cheese

8 oz. container light whipped topping

6 oz. package sugar free strawberry gelatin 

2 cups boiling water

2 - 10 oz. packages frozen strawberries, thawed

8 oz. can crushed pineapple 

Preheat the oven to 400 degrees. For the crust, mix the chopped pretzels, butter, and the three tablespoons of sugar. Press the mixture into a 9x13 inch pan and bake for 7 minutes. Set aside to cool.

In the bowl of a stand mixer, beat together the cream cheese and the 3/4 cup of sugar. Fold in the whipped topping, then spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the strawberry gelatin in the boiling water. Allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate for at least one hour. Cut into squares before serving.

Bon Appetit!