This strawberry pretzel salad is great for any time of year, but is especially popular at picnics, potlucks, parties, holiday dinners, and large family gatherings.
To crush the pretzels, place about 2.5 cups into a zipper top plastic bag, squeeze out the air and seal. Smash the bag of pretzels with the rolling pin, then measure out two cups for the recipe. Eat the rest or save for later!
Stir pretzels, 1/4 cup sugar, and butter together inside the baking dish. Gently press down with a spatula to form an even layer. Bake for 10 minutes. Remove from oven and cool completely.
Prepare jello according to directions, substituting hot pineapple juice for hot water, then add the strawberries right before chilling. Refrigerate until partially set.
Beat cream cheese and 1 cup of sugar together until smooth. Fold in the thawed whipped topping. Spread over the cooled pretzel crust.
When the jello is cool and partially set, pour it over the cream cheese layer.
Chill in refrigerator until jello mixture is set, around 2 to 4 hours. Optionally top with a dollop of whipped cream and sliced strawberries. Slice and serve!
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Notes
If you can't get tubs of whipping cream or prefer to make your own, use a mixer with a whisk attachment to beat 1 cup of heavy whipping cream until soft/medium peaks form.
You can heat the pineapple juice in a saucepan on the stove, or place it in a glass measuring cup and heat it in the microwave.
Boxes of gelatin usually come in two sizes, you want the larger one, which is 6-ounces.