J
Jeanh
Guest
Strawberry-Pretzel Salad
The irresistible blend of creamy, crunchy, sweet and salty make this fruity summer dessert salad a potluck hit!
Ingredients
Topping
2
packages (4-serving size each) strawberry gelatin
2
cups boiling water
2
boxes (16 oz each) frozen sweetened strawberries, thawed
Crust
2
cups pretzels, crushed
3/4
cup butter, melted
3
tablespoons sugar
Filling
1
container (8 oz) frozen whipped topping, thawed
1
package (8 oz) cream cheese, softened
1
cup sugar
Directions
.
- Prep Time20 MIN
- Total Time6 HR 40 MIN
- Servings12
The irresistible blend of creamy, crunchy, sweet and salty make this fruity summer dessert salad a potluck hit!
Ingredients
Topping
2
packages (4-serving size each) strawberry gelatin
2
cups boiling water
2
boxes (16 oz each) frozen sweetened strawberries, thawed
Crust
2
cups pretzels, crushed
3/4
cup butter, melted
3
tablespoons sugar
Filling
1
container (8 oz) frozen whipped topping, thawed
1
package (8 oz) cream cheese, softened
1
cup sugar
Directions
- 1 Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
- 2 Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
- 3 In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
- 4 Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.
