Strawberry Pretzel Salad

A little bit sweet, a little bit salty, and a whole lot of delicious! Made with a fresh strawberry sauce instead of gelatin, the natural flavors of this dessert really shine through.

Melt in an 8x8” casserole dish:

• 6 Tbsp. Butter

Add:

• 1 Tbsp. Granulated Sugar

• 1/2 tsp. Ground Cinnamon

• 1-1/4 cup Crushed Pretzels

• 1/4 Chopped Pecans

Mix until well coated and press evenly over the bottom of the dish. Bake in a preheated 400° oven for 15 minutes. Allow to cool completely. In the meantime, to prepare the strawberry sauce, combine in a small saucepan:

• 3/4 lb. Fresh Strawberries, hulled, sliced, and pureed

• 2 Tbsp. Granulated Sugar

• 2 tsp. Corn Starch

Place over medium heat, whisking constantly, until thickened and coats the back of a spoon, approximately 4 minutes. Remove from heat and allow to cool fully.

Now onto the cream cheese filling! In a mixing bowl, whip until light and fluffy:

• 6 oz. Cream Cheese, softened

• 1-1/2 tsp. Fresh Lemon Juice

• 1/3 cup Granulated Sugar

• Small Pinch of Salt

• 2 tsp. Vanilla Extract

Once whipped, gently fold in:

• 6 oz. Cool Whip, thawed

Fold together until well combined. Pour over cooled crust, gently smoothing to form an even layer. Crust will be crumbly so spread carefully, being sure to go all the way to the edges to form a tight seal. Top with the cooled strawberry sauce. Finally, arrange along the top:

• 1/2 lb. Fresh Strawberries, hulled and sliced

Cover tightly and place in the refrigerator for at least 6 hours, preferably overnight. Serve and Enjoy!