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Anchored in Tradition: John’s three-layered pretzel salad

Here’s a fun dessert that will feed the whole family (and then some) this holiday season from John Overall: a three-layered pretzel salad.

For layer one, you’ll need:

  • 1 pkg stick pretzels (2 cups crushed)
  • 3/4 cups melted butter
  • 3 table spoon sugar
  • One mixing bowl

First, grab a bowl mix the melted butter and the sugar.

Mix in the crush pretzel then press into a 9 x 13 pan.

Bake the mixture at 400 degrees for 8-10 minutes, then take it out and let it cool.

For layer number two, you’ll need:

  • 8 oz cream cheese
  • 1/2 cup sugar
  • 8 oz cool whip
  • One mixing bowl

You’ll want to soften the cream cheese and then beat it together with the sugar before mixing in the cool whip.

Spread this mixture onto the cooked pretzel crust and then refrigerate for 1 hour.

  • For the final layer, you’ll need:
  • 2 cups boiling water (be careful)
  • 3/4 cup of cold water
  • large package strawberry Jell-O
  • 2 10 oz packages frozen strawberries: thawed
  • One mixing bowl

Grab a clean bowl and pour safely pour the boiling water over a large package of strawberry Jell-O.

Stir that up until the Jell-O has dissolved.

Add in your cold water then stir in the frozen strawberries after you’ve let them thaw out.

Refrigerate for 1 hour or until the Jell-O starts to thicken, but don’t let it thicken fully because you’ll want it at a soft liquid consistency.

Pour the Jell-O over the cool whip layer and then refrigerate until everything has settled.

Take it out when you’re ready to eat and enjoy!

Micheal Romero

Micheal is a news producer at KVOA. He is a graduate of the University of Arizona, majoring in Journalism with a broadcast emphasis and a minor in Communications. He began his career in print, writing for the Daily Wildcat, the Aztec Press and the Arizona Jewish Post.

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