Betty demonstrates how to make refreshing Strawberry Pretzel Salad. This recipe was sent in by Luann Benge. It is a beautiful layered salad that can be made all year around, since it uses frozen strawberries.
|Crushed pretzels||2 Cup (32 tbs)|
|White sugar||4 Tablespoon|
|Melted butter||3/4 Cup (12 tbs)|
|White sugar||1 Cup (16 tbs)|
|Cream cheese||16 Ounce , softened|
|Topping||12 Ounce , thawed (Cool Whip topping)|
|Strawberry jello||6 Ounce|
|Boiling water||2 Cup (32 tbs)|
|Frozen strawberries||16 Ounce , thawed|
Mix the crushed pretzels, 4 tablespoons sugar, and melted butter together.
Pour into a 9-inch by 13-inch sprayed baking dish and bake at 350 degrees (F) for about 9 to 10 minutes. Cool completely.
Next, blend together 1 cup of sugar with the cream cheese. Fold in whipped topping. Spread evenly over the cooled pretzel crust and place in refrigerator to firm up while you prepare the next layer.
Mix the package of Jello with 2 cups boiling water and stir until jello is dissolved. Mix in thawed strawberries, along with their juice, and stir to combine. Place in refrigerator and chill until mixture is beginning to set up. Pour strawberry mixture over the cream cheese mixture. Cover with plastic wrap and place in refrigerator to set for several hours or even overnight.
Once the Jello layer is set, cut Strawberry Pretzel Salad into desired serving portions and serve. You can place an extra dollop of Cool Whip on top if you'd like.
Serving size Complete recipe
Calories 5366Calories from Fat 2527
% Daily Value*
Total Fat 288 g443.1%
Saturated Fat 170 g850%
Trans Fat 0 g
Sodium 1709 mg71.21%
Total Carbohydrates 698 g232.7%
Dietary Fiber 11 g44%
Sugars 504 g
Protein 38 g76%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet