Strawberry Pretzel Pie aka Strawberry Pretzel Salad

I must admit pretzels are usually not something you find in my kitchen. It does not matter if the pretzels are yogurt or chocolate covered.

Even pretzel M&M’s really don’t excite me.

That was until I saw Tom Quinlin’s recipe on Allrecipes. I have not personally tried this recipe but the combination of the pretzels, whipped cream and strawberry jello make this dessert an all around winner. Try the recipe and let me know how good it turns out.

Try the recipe and let me know how good it turns out.

Ingredients 

• 1 1/2 cups crushed pretzels
• 4 1/2 tablespoons granulated sugar
• 3/4 cup softened butter (sitting at room temp)
• 1 cup granulated sugar
• 2 (8oz) packages cream cheese
• 1 cup heavy whipping cream
• 1 teaspoon granulated sugar
• 1/4 teaspoon vanilla extract
• 1 (6oz) package strawberry flavored Jell-O®
• 2 cups boiling water
• 1 (16oz) bag frozen strawberries

Instructions

1. Preheat oven to 350°F. In a medium bowl mix the softened butter, pretzels and 4 1/2 tablespoons sugar using a rubber spatula. Do this for about three minutes until it forms a soft dough (like graham cracker crust). Press this pretzel dough into a 9×13 inch glass baking dish (or metal if you have one). If using glass pan bake for about 10 minutes. If using dark metal pan bake for 7-8 minutes. Set aside to cool completely.
2. Usng an electric mixer or hand blender, beat your cream cheese, butter, 1 cup of sugar until smooth. Set aside for now. In a separate bowl, pour in your heaving whipping cream, 1 teaspoon sugar, and vanilla extract. Whisk the ingredients together until they thicken forming whipped cream (about 1 minute). Fold the whipped cream into the butter, cream cheese, sugar mixture. 
3. Spread this mixture over the cooled pretzel crust.
4. Make the strawberry jello according to instructions on the box. Mix in the frozen strawberries. Stir until the strawberries thaw and mixture is cooled slightly lower than room temperature. Pour strawberry jello mix over cream cheese mix using the same pan. Refrigerate until the jello sets completely 1-2 hours.
5. Serve with a little fresh whipped cream.

Recipe Source: Tom Quinlin at Allrecipes

Photo Source: Better Homes and Gardens