A twist on the classic pretzel Jell-o salad that replaces Jell-o with strawberries and cream, providing a delicious alternative without the melting issue.
1: Add the berries and sugar to a pot. Cook over medium, stirring frequently.
2: Once the berries begin releasing their juices, add the lemon juice, vanilla, and cornstarch. Stir constantly and let it bubble for 5-10 minutes. The berries will break down, and it will begin to thicken.
3: Remove from the heat, let cool then transfer to the fridge until fully cooled.
4: In a mixer, beat the cream cheese until softened. Gradually add in the sugar. Once combined, add in the cool whip and blend on high until combined.
5: Preheat the oven to 350°.
6: Use a food processor to chop the pretzels into small pieces.
7: Add to a bowl, then add the melted butter and sugar, mix.
8: Add to a 9x13 baking dish, pat mixture into an even layer, bake for 10 minutes, and let cool completely.
9: Ensure berries and cream are cold before assembling to prevent the layers from mixing.
10: With a spoon, break apart the pretzel layer into small pieces.
11: Prepare 12 cups, divide pretzel mixture evenly into each cup.
12: Add 2 spoonfuls of the cream layer on top, then gently tap onto the counter to settle the mixture into each cup. Repeat until gone.
13: Spoon 2-3 spoonfuls of the berry mixture on top of the cream until gone.
14: Cover with plastic wrap and place into the fridge until ready to eat. This will keep for 2-3 days without getting the crust soggy.
