Strawberry Pretzel Salad

Strawberry Pretzel Salad Reviews :

Enjoyed by all. I used butter flavor pretzels. No one guessed it was a pretzel layer. I used fresh strawberries and made the jello as I was beginning the recipe. I then refrigerated and, by the time it came to do the jello layer, the jello had thickened enough for the strawberries to be folded in. Thanks for sharing!

Loved this! Baked my crust a little longer so it would be good and crispy. The first time I made this I didn’t take the time to let the gelatin/strawberry mixture partially “gel” and it ran into the pretzels and made them soggy almost immediately. Second time I let it “gel” a bit and it turned out picture perfectly. The crust was still crunchy on the 2nd day…not so good on the 3rd…but still. A great recipe!

A Yummy Dessert! Here are few tips for a crunchy pretzel crust.. 1st make sure you allow the pretzel crust to cool completely after baking. 2nd make sure your cream cheese/cool whip layer is thick enough! I actually like to make 1&1/2 the amt or even double this portion of the recipe since it is the barrier between the pretzel& jello layers. Also when you are spreading the cream cheese mixture over the pretzel layer make sure you get it all the way to the sides of the dish(all the way around)so that when you add the jello layer there is no chance that the jello can leak down the sides of the dish& get to the pretzels. Once the cream cheese layer is on refrigerate those 2 layers for about 30 min. This way the cream cheese layer is cold& more firm. Meanwhile in a bowl put together the jello mixture according to the directions& place it into the fridge as well for about 20 minutes to help it set up before adding it to the top of the cream cheese layer. I usually check the jello mixture half way through it’s time in the fridge&give it a good stir to see how it is doing& to mix it all up again. Once it is set up but is still able to be easily stirred it’s ready to go on top of the ream cheese layer.. After it is all put together refrigerate for the recommended time& enjoy! I also found that it is best to eat this on the same day it is made…it never tastes the same the next day in my opinion…

 

This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.

Ingredients

1 ½ cups crushed pretzels
4 ½ tablespoons white sugar
¾ cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored Jell-O®
2 cups boiling water
1 (16 ounce) package frozen strawberries

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

Step 2
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

Step 3
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Nutrition Facts

370.6 calories; protein 4.2g 8% DV; carbohydrates 41.2g 13% DV; fat 22.3g 34% DV; cholesterol 53.7mg 18% DV; sodium 327.2mg 13% DV
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