Q: Why did the Jell-O topping sink through to the crust?

A: The cream cheese layer wasn't sealed completely to the edges of the pan. Even a small gap lets the liquid Jell-O seep through. Make sure the filling reaches every corner before you refrigerate.

Q: How do I know when the Jell-O is thick enough to pour over the filling?

A: It should coat the back of a spoon and move like a loose syrup when you stir. If it's still watery, keep stirring in the ice bath. If it starts to look lumpy or solid, it's gone too far — warm it slightly and stir to loosen.

Q: Can I make Strawberry Pretzel Salad without Cool Whip?

A: Yes. Use 2 cups of heavy cream whipped to stiff peaks. The flavor is a little less sweet and slightly more rich — some people actually prefer it.

Strawberry Jell-O Pretzel Salad — No Waiting for the Jell-O to Set -

Ingredients

Units Scale

To Make the Crust
3 cups of crushed pretzels
3 tablespoons of powdered sugar
1 and 1/2 stick of butter (3/4 cup) Melted
For the Cream Cheese Filling
8 oz of cream cheese at room temperature
1 cup of powdered sugar
8 oz of thawed Cool Whip
For the Strawberry Jell-O Topping
2 - 3 oz packages of Strawberry Jell-0 (regular or sugar-free)
1 - 1/2 cup of boiling water
4 cups of washed, cleaned thinly sliced strawberries

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Instructions

Preheat the oven to 375° F.
Crush the pretzels in a zip-lock plastic bag with a rolling pin.
Mix together the pretzels, powdered sugar, and melted butter
Line a 13×9 pan with the pretzel mixture, press down, and bake for 10 minutes at 375°F. Cool completely.
While the crust is baking, mix together the softened cream cheese and powdered sugar in a stand mixer or with a hand mixer. When smooth, fold in the Cool Whip. Spread over the cooled crust to the edge of the pan. Refrigerate for 1 hour.
Wash, hull, and thinly slice the strawberries until you have 4 cups.
Boil 1 and 1/2 cups of water, add the Jell-O and mix for 2 minutes until completely dissolved.
Add the Jell-O to a bowl of strawberries and mix to coat well. Using a larger bowl filled with ice mix the Jell-O and strawberries for about 5 minutes to cool down the mixture.
Spread the strawberry topping over the cooled cream cheese filling. Cover with plastic wrap and refrigerate overnight or for 3 to 4 hours.

Author: Crafting a Family Dinner
Prep Time: 30 minutes
Category: Dessert

Nutrition

Serving Size: 1 serving
Calories: 202
Sugar: 10.1 g
Sodium: 273.4 mg
Fat: 10.7 g
Carbohydrates: 22.9 g
Fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 24.9 mg