Strawberry Pretzel Salad
Prepare this sweet and salty Strawberry Pretzel Salad in the morning, pop it in the fridge to chill, and it will be all set (and so delicious!) come time to set out the summer dessert recipes at your afternoon or evening barbecue or picnic.
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Strawberry Pretzel Salad
Directions
- 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 ,
- 11 g fat
- (7 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 26 mg chol. ,
- 275 mg sodium ,
- 36 g carb. ,
- 1 g fiber ,
- 22 g sugar ,
- 3 g pro.
Reviews (1)
heyalymay
1954 Days Ago
I should've known not to make a recipe without any user reviews. All the ingredients are right, but the directions are off. I thought it seemed strange to pour boiling Jello over the cream cheese mixture - it melted that layer and everything mixed together. After, I looked up a few similar recipes, and they say to mix the Jello and the boiling water, then add the still FROZEN strawberries (not thawed like these directions say). This makes so much more sense as it will cool the liquid and cause it to start thickening BEFORE you pour it over the crust/cream cheese mix.