Preheat oven to 350 degrees. Grease a 9x13-inch baking pan with nonstick spray; set aside.
Is sweet and salty your thing? Then you're going to love these fresh and fruity strawberry bars with a salty crushed pretzel crust.
Servings and Ingredients
|2 c.||Hy-Vee pretzels, crushed|
|1 c.||Hy-Vee unsalted butter, melted|
|3 tbsp.||Hy-Vee granulated sugar|
|Cream Cheese Filling|
|2 c.||Hy-Vee original whipped topping, thawed|
|1||(8-oz.) pkg. Hy-Vee whipped cream cheese, softened|
|1 c.||Hy-Vee powdered sugar|
|1 tsp.||Hy-Vee vanilla extract|
|2 tbsp.||cold water|
|1||(0.25-oz.) pkg. Knox unflavored gelatine|
|1 c.||boiling water|
|1||(3-oz.) pkg. strawberry flavored Jell-O|
|3||(16-oz. each) pkgs. Hy-Vee frozen whole strawberries, tahwed|
|Hy-Vee original whipped topping, thawed, for garnish|
|Fresh mint leaves, for garnish|
Things To Grab
- 9x13-inch baking pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Wire cooling rack
Make Pretzel Crust: In a medium bowl, mix together crushed pretzels, butter, and sugar. Firmly press into prepared pan and bake 10 to 12 minutes, or until set. Remove from oven and cool completely on a wire cooling rack.
Make Cream Cheese Filling: Using a stand mixer with a paddle attachment, combine whipped topping, cream cheese, powdered sugar, and vanilla extract until well combined. Spread evenly onto cooled Pretzel Crust. Cover bars and refrigerate for 1 hour or until firm.
Make Strawberry Topping: Meanwhile, place 2 tablespoons cold water in a medium bowl and sprinkle with gelatin packet. Allow to sit for 5 minutes. Pour 1 cup boiling water and strawberry Jell-O packet on top of bloomed gelatin; mix until completely dissolved. Arrange strawberries on top of Cream Cheese Filling; pour strawberry gelatin mixture on top.
Cover and refrigerate bars for at least 4 hours or until set. When ready to serve, cut into squares. Garnish with additional whipped topping and fresh mint leaves, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 35mg
- Sodium: 125mg
- Total Carbohydrates: 23g
- Protein: 2g
From the week of May 22, 2019