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Strawberry Pretzel Salad

Makes: 24 servings
Prep 30 mins Bake 350°F 10 mins Chill 4 hrs
Strawberry Pretzel Salad
Ingredients
  • 2  cups  finely crushed pretzels
  • 1/3  cup  sugar
  • 3/4  cup  butter, melted
  • 1 8  ounce package  cream cheese, softened
  • 1  cup  sugar
  • 1 8  ounce container  frozen whipped dessert topping, thawed
  • 2 10  ounce package  frozen strawberries in syrup, thawed
  • 2 3  ounce package  strawberry-flavored gelatin
  • 2  cups  boiling water
Directions

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 24,
  • cal. (kcal) 255,
  • Fat, total (g) 11,
  • chol. (mg) 26,
  • sat. fat (g) 7,
  • carb. (g) 36,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 22,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 9,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 275,
  • Potassium (mg) 58,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Starch () 2,
  • Other Carb () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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