BANANA SPLIT STRAWBERRY PRETZEL SALAD

Strawberry pretzel salad is a special treat that’s always served at Southern picnics and barbecues. The sweet, creamy, and salty combination is seriously addictive. This version has all of the flavors of a banana split, and as my dad says, “I could eat the whole pan!”

2 cups pretzels twists

12 chocolate sandwich cookies

5 tablespoons butter, melted

1 (6-ounce) package black cherry gelatin

1 cup sliced strawberries

1 cup sliced bananas

1 (8-ounce) package cream cheese, softened

¾ cup sugar

1 (8-ounce) container frozen whipped topping, thawed

Preheat the oven to 350 degrees. Grease a 13 × 9-inch baking dish. Place the pretzels and the cookies in the bowl of a food processor, and process until crushed. Stir together the crushed pretzels and cookies with the melted butter. Press the mixture evenly into the baking dish. Bake for 8 minutes, and then let it cool completely.

Prepare the gelatin in a medium bowl according to the package directions, and refrigerate for 1 hour. Add the strawberries and bananas to the gelatin, and then refrigerate for another hour, until the gelatin is slightly thicken but not completely set. Beat the cream cheese and sugar in a large bowl with an electric or hand mixer until combined. Fold the whipped topping into the cream cheese mixture until it is well incorporated.

Evenly spread the cream cheese mixture on top of the cooled crust, making sure to seal the edges. Spread the gelatin on top, making sure the fruit is evenly spread out. Refrigerate for at least 2 hours before cutting into squares. Serve chilled.

MAKES 10 TO 12 SERVINGS.