Description
A delightful dessert salad with layers of sweet strawberries, creamy filling, and a salty pretzel crust.
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup whipped topping
- 6 ounces strawberry gelatin
- 2 cups boiling water
- 16 ounces frozen sliced strawberries, thawed
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Press mixture into the bottom of a 9×13 inch baking dish.
- Bake for 10 minutes. Let cool completely.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread this mixture over the cooled pretzel crust.
- In a separate bowl, dissolve strawberry gelatin in boiling water. Stir in thawed strawberries. Let cool slightly.
- Pour the strawberry mixture over the cream cheese layer.
- Refrigerate for at least 4 hours, or until set.
Notes
- Ensure the pretzel crust is completely cool before adding the cream cheese layer to prevent melting.
- Make sure the gelatin mixture has cooled slightly before pouring it over the cream cheese layer.
- This salad is best served cold.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the dish
- Calories: 400
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg