The freezer is your friend with this recipe. Whether you serve it as a salad or a dessert, this is a delicious recipe! With the other layers being so sweet, I don't think the crust needs sugar. Also, my recipe calls for 2 cup of pretzels, 1 cup of butter and no sugar. If a few large pieces remain - you can crush them in the pan to break them down a bit. Then I measure out the larger pieces for my recipe, and leave the powdery/salty bits out. I put my pretzels into a large ziplock, and hit/grind them with a soup can. Crush them just enough that they do not resemble pretzels anymore. Crush the pretzels until they resemble chunky nuts. In fact, I do not use the fine powder stuff in my recipe. I've tried other shapes, and other brands, and Rold Gold twists are the best for this. A couple suggestions that might help with the crust. Even though it's called a salad, we always serve it as dessert. Our family has been making strawberry pretzel dessert for at least 25 years. After it is all put together, refrigerate for the recommended time& enjoy! I also found that it is best to eat this on the same day it is never tastes the same the next day in my opinion. Once it is set up but is still able to be easily stirred, it's ready to go on top of the ream cheese layer. I usually check the jello mixture half way through it's time in the fridge&give it a good stir to see how it is doing& to mix it all up again.
Meanwhile, in a bowl put together the jello mixture according to the directions& place it into the fridge as well for about 20 minutes to help it set up before adding it to the top of the cream cheese layer. This way the cream cheese layer is cold& more firm. Once the cream cheese layer is on, refrigerate those 2 layers for about 30 min. Also, when you are spreading the cream cheese mixture over the pretzel layer make sure you get it all the way to the sides of the dish(all the way around)so that when you add the jello layer, there is no chance that the jello can leak down the sides of the dish& get to the pretzels. 2nd, make sure your cream cheese/cool whip layer is thick enough! I actually like to make 1&1/2 the amt or even double this portion of the recipe since it is the barrier between the pretzel& jello layers. 1st, make sure you allow the pretzel crust to cool completely after baking. A Yummy Dessert! Here are few tips for a crunchy pretzel crust.
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