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Strawberry Pretzel Salad

November 9, 2017

This was a nice alternative for Thanksgiving. The pretzel crust really makes this salad special. Give it a twist by making individual servings in Mason jars!

1 1/2 c. crushed salted pretzels
4 Tbsp. white sugar
10 Tbsp. unsalted butter, melted
1 c. granulated sugar
2 (8 oz.) packages cream cheese, room temperature
1 tsp. pure vanilla extract
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) package strawberry-flavored gelatin
2 c. boiling water
1 (16 oz.) package frozen sliced strawberries

1. Preheat oven to 350°F.
2. In a medium-sized bowl, combine the crushed pretzels, 4 Tbsp. sugar and melted butter. Mix ingredients with a fork until combined. Press into the bottom of a buttered 8x8 baking pan. Do not pack tightly.
3. Bake crust for 10-12 minutes. Cool for 15 minutes.
4. In a medium bowl, beat the sugar, cream cheese and vanilla until smooth. Fold in whipped topping. Spread on cooled crust. Refrigerate 1 hour.
5. In another bowl, stir together the gelatin mix and boiling water. Stir in frozen strawberries. Place the bowl into the refrigerator for 10 minutes. The gelatin will be slightly firm but not set. Spread on top of the other two layers and return to the refrigerator for at least 1 more hour. Store in refrigerator.


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