Strawberry Pretzel Salad
cups finely crushed pretzels
cup butter, melted
8 ounce package cream cheese, softened
8 ounce container frozen whipped dessert topping, thawed
10 ounce package frozen strawberries in syrup, thawed
3 ounce package strawberry-flavored gelatin
cups boiling water
- Preheat oven to 350 degrees F. In a medium bowl combine crushed pretzels and the 1/3 cup sugar. Add melted butter and stir well to combine. Press onto bottom of a 13x9x2-inch baking pan. Bake in the preheated oven for 10 minutes. Let cool on a wire rack.
- In a large bowl beat the cream cheese and 1 cup sugar with an electric mixer on medium speed until well combined. Fold in the whipped dessert topping until combined. Spread over cooled crust.
- In another large bowl combine strawberries and syrup, gelatin, and boiling water. Stir for 2 minutes or until gelatin is dissolved. Carefully pour over the cream cheese layer. Cover and refrigerate for 4 hours or until set or up to 24 hours. Makes 24 servings.
Nutrition Facts(Strawberry Pretzel Salad)
- Per serving:
- 255 kcal cal.,
- 11 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 26 mg chol.,
- 275 mg sodium,
- 36 g carb.,
- 1 g fiber,
- 22 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet