This gorgeous holiday treat has a lightly sweetened cream cheese spread over a pretzel crust, covered with Cool Whip, and topped with a layer of strawberry gelatin.
We thought we’d put our own spin on this delicious classic of strawberry pretzel salad. To create the fun tree shape we use a silicone cake pan.
If you’d prefer thicker bars, double the recipe or use a 9″x9″ baking dish instead of a larger dish.
Strawberry Pretzel Salad
2 2/3 cups crushed pretzels
3/4 cups melted butter
12 oz. Cream cheese, room temperature
1 1/2 cups powdered sugar
1 small package frozen strawberries
About 1/2 of a large container Cool Whip, thawed
1 Recipe of Homemade Strawberry Gelatin OR 1 large package strawberry jello & 2 cups pineapple juice, heated
Combine cream cheese and powdered sugar; set aside. Spoon the room temperature cream cheese mixture over the top of the partially set jello mixture. Dip the spoon in hot water, wipe quickly to remove excess water, and use the back of the hot spoon to spread the cream cheese layer evenly over the jello.
Spread the Cool Whip or whipped cream over the cream cheese.
Mix pretzels and butter together and then spread evenly over the top of the dessert, pressing down gently.
Chill at least 2 hours.
Invert onto a plate and serve! Notes: This is an excellent dessert for any holiday! Number of Servings: 10
Another option, if you don’t have a silicone cake pan, is to use a cheesecake springform pan.
Just follow the directions as listed above, but layer in the springform pan instead. Let the salad set, then carefully release the sides.