Jordgubbspretzelsallad

👩‍🍳 Gör så här

1. 1
   Gather all ingredients and preheat the oven to 350°F.
2. 2
   In a food processor, pulse pretzels and brown sugar together until combined but still chunky.
3. 3
   Add melted butter and pulse a few more times until the mixture is evenly moistened.
4. 4
   Press the crust mixture firmly and evenly into the bottom of a parchment-lined 8x8 baking dish. Bake for 10 minutes until golden brown. Remove and let cool completely.
5. 5
   In a mixing bowl, use a hand mixer to beat the room-temperature cream cheese, powdered sugar, and vanilla together.
6. 6
   Pour the heavy cream into the cream cheese mixture and beat until smooth and fully combined. Spread this mixture evenly over the cooled pretzel crust. Refrigerate for at least 1 hour.
7. 7
   In a medium bowl, stir the strawberry gelatin powder into the boiling water until fully dissolved. Refrigerate for about 30 minutes until it thickens to the consistency of raw egg whites*.
8. 8
   Gently fold sliced strawberries into the thickened strawberry gelatin. Pour this mixture evenly over the chilled cream cheese layer. Return the dish to the refrigerator and chill for 2 to 4 hours or until the Jello is fully set.
9. 9
   Slice and serve chilled. Enjoy!