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Steps
1
Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
2
Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
3
In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
4
Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.
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It helps to set up the gelatin and strawberry mixture by putting it in the freezer for a bit. You don’t want it to set completely—just a little to make it easier to spread.
If desired, spoon additional whipped topping on top of your finished Strawberry Pretzel Salad.
Is strawberry not your jam? Try Raspberry Pretzel Salad instead for a slight twist on Strawberry Pretzel Salad.
