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Strawberry Pretzel Salad Squares
Rachel Kim

Strawberry Pretzel Salad Squares

The cafeteria called it salad, although the layers say dessert: salty pretzel crust, sweet cream-cheese center and red strawberry gelatin. A 9-by-13-inch pan makes 20 low squares rather than a towering party casserole. Sealing the cream layer all the way to the pan edge prevents warm gelatin from leaking into the crust.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 20
Ingredients Method

Ingredients
  

  • 2 cups finely crushed pretzels
  • 3/4 cup unsalted butter melted
  • 3 tbsp granulated sugar
  • 1 package 8 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 container 8 oz frozen whipped topping, thawed
  • 2 packages 3 oz each strawberry gelatin
  • 2 cups boiling water
  • 2 cups sliced strawberries

Method
 

  1. Heat oven to 350°F and mix pretzels, melted butter and 3 tablespoons sugar.
  2. Press into a 9-by-13-inch glass dish and bake for 10 minutes; cool completely.
  3. Beat cream cheese with 3/4 cup sugar, fold in whipped topping and spread to every edge of the cooled crust.
  4. Refrigerate for 30 minutes while dissolving gelatin in boiling water.
  5. Cool gelatin until room temperature, stir in strawberries and carefully pour it over the sealed cream layer.
  6. Refrigerate for at least 4 hours until firm and cut into 20 squares.