Strawberry Pretzel Salad
• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons sugar
• 2 cups whipped topping
• 1 package cream cheese, softened
• 1 cup sugar
• 2 packages strawberry gelatin
• 2 cups boiling water
• 2 packages frozen sweetened sliced strawberries, thawed
• Additional whipped topping, optional
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13×9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired.
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