Salad is a loose term here 🍓RECIPE 👇🏻 1 box (3.4 ounce) strawberry jello gelatin 1 box (3.4 ounce) Instant cheesecake pudding 2 cups cold whole milk 12 individual bags (1 ounce each) mini Pretzels 2 cups cool whip 2 & 1/2 cups fresh strawberries, thinly sliced Prepare strawberry jello according to package directions and allow it to chill in the fridge until completely solidified. Then use a spoon to chop it up so you can easily spoon and divide between the bags. In a large mixing bowl, combine the instant cheesecake pudding and milk. Whisk vigorously for 2 minutes until thickened, then place in the fridge for 5 minutes to set. Empty out the pretzels into a reusable plastic bag (reserve a few per bag for garnish) and lightly crush up the rest. Fold over the top opening of the bags to form a 1/2″ collar (this will make the packet a little sturdier for eating out of.) Put a couple tablespoons of the pretzel pieces back into the bottom of each Pretzel bag, then top with a spoonful of pudding, a spoonful of strawberry jello, a spoonful of whipped cream, and a couple slices of strawberries. Repeat those layers until full to the top (finishing with a couple whole mini pretzels and strawberry slices for presentation.) #EasyRecipe #july4th #summerrecipes #easydessert #strawberrypretzelsalad - @emilywelchstyle