Pretzel Salad II Chef John's Recipe

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Pretzel Salad II

"This is a really good dessert. The combo of sweet, crunchy, and slightly salty is super good. It is very popular here in the Mississippi Valley. Plan ahead, it needs to refrigerate for 4 hours."

Ingredients :

CRUST
2 1/2 cups crushed pretzels
3 tablespoons confectioners' sugar
3/4 cup melted butter
FILLING
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
TOPPING
1 (6 ounce) package strawberry flavored Jell-O® mix
1 1/2 cups boiling water
1 (16 ounce) package frozen strawberries

Instructions :

Prep : 20M	Cook : 11M	Ready in : 6H30M

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.
Bake in preheated oven for 10 minutes. Cool.
To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.
Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.