Strawberry and Pretzel Salad

  • Yield servings

I got this recipe from my aunt who lived back East. Every summer we went to her place, and I made it all the time.

Ingredients

2 1/2 to 3 cups crushed pretzels (place the pretzels between 2 sheets of wax paper and crush with a rolling pin)
1 cup plus 3 teaspoons sugar
3/4 cup melted butter
8 ounces cream cheese, softened
12 ounces whipped topping
1 (6-ounce) box strawberry Jell-O
2 cups boiling water
2 (16-ounce packages) frozen sliced strawberries

Instructions

Preheat the oven to 350 degrees (250 degrees if you’re using a glass pan). Mix the crushed pretzels with 3 teaspoons of the sugar and the butter, and spread in a greased 13 x 9-inch pan. Bake for 10 minutes. Cool.

Mix the cream cheese and 1 cup of the sugar until smooth. Fold in the whipped topping. Spread on top of the pretzel layer to the edges of the dish.

In a medium-size bowl, dissolve the Jell-O in the boiling water. Add the strawberries, mixing well. Refrigerate until slightly thickened. Pour over the cream cheese layer.

Refrigerate until firm and ready to serve. Note: Raspberry Jell-O and frozen raspberries may be substituted for strawberry Jell-O and frozen strawberries.

Yield: 12 to 16 servings

Tips From Our Test Kitchen:

This dish is sweet enough to have for dessert.

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