Strawberry Pretzel Salad

By 11650

Ingredients

• 2 cups pretzels, crushed
• 3/4 cup butter, melted
• 1/2 cup granulated sugar
• 1/2 cup crushed pecans, divided
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract
• 1/4 cup powdered sugar
• 8 ounces whipped topping
• 6 ounces strawberry flavored gelatin
• 1 1/2 cups water, boiled
• 1 cup ice cubes
• 2 cups (16 ounces) fresh strawberries, chopped

Details

Servings 1
Preparation time 120mins
Cooking time 135mins
Adapted from bakerette.com

Preparation

Step 1

Instructions

Preheat oven to 350 degrees.

Mix together the crushed pretzels, melted butter, sugar, and ¼ cup crushed pecans. Press into the bottom of a greased 9 x 13-inch pan and bake for 15 minutes. Remove and set aside to cool.

Make gelatin by boiling 1½ cups water and pouring into a small mixing bowl. Add the gelatin and stir until dissolved. Add one cup of ice cubes and mix until ice is melted. Stir in chopped strawberries. Place in the refrigerator for 30-45 minutes until partially set.

In a large mixing bowl with an electric mixer, beat together the cream cheese, vanilla, and powdered sugar until fluffy. Fold in the whipped topping.

Spread the whipped cream mixture evenly over the cooled pretzel crust. Sprinkle with remaining ¼ cup crushed pecans.

Spread the partially set strawberry gelatin over the top of the whipped cream mixture. Cover and place in the refrigerator to set for approximately 1 hour or until set.

Garnish with whipped topping, pecans, and sliced strawberries (optional).

Instructions