Strawberry Pretzel Salad

Photo by Sandra W.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from keyingredient.com

Ingredients

  • 2 1/2

    cups crushed pretzels

  • 3/4

    cup butter, melted

  • 3

    Tbsp. brown sugar, packed

  • 1

    cup sugar

  • 12

    oz cream cheese, softened

  • 1

    tsp vanilla

  • 1

    (8 oz) container frozen nondairy whipped topping, thawed

  • 1

    pkg (6 oz.) strawberry gelatin mix

  • 2

    cups boiling water

  • 1

    qt (4 cups) strawberries, appr. 1 lb., sliced*

Directions

Preheat oven to 350 degrees. Mix pretzels, brown sugar and the butter. Press firmly onto bottom of 13 x 9-inch baking pan. Bake 10 minutes. Cool. Beat cream cheese, remaining sugar, and vanilla until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use. Meanwhile stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. While hot, add chilled strawberries.Refrigerate about 1/2 hour or until slightly thickened. Spoon over cream cheese layer. *In place of fresh strawberries, use 2 (10 oz) pkgs. frozen strawberries, thawed, leaving out the 1 1/2 cups of cold water. Add the strawberries to the gelatin as soon as it is completely dissolved. Chill until partially set and spread over cream cheese layer.

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