cups lemonade ounces strawberry gelatin cup cold water cups salted mini pretzel twists cup butter, melted cups sugar, divided ounces cream cheese, softened ounces whipped topping ounces fresh or frozen sliced strawberries
Crush the pretzels using a food processor or by hand. This should yield 2 cups crushed.
Bring the lemonade to a boil in a medium saucepan over medium high heat. Add the strawberry gelatin and stir until the gelatin is dissolved.
Add two cups of cold water. Then remove the saucepan from the heat and set aside to allow the gelatin to cool completely.
In the meantime, whip together the cream cheese and the remaining cup of sugar until the cream cheese is fluffy. Gently fold in the whipped topping.
Carefully spread the cream cheese mixture over the top of the pretzels. Add the strawberries to the cooled gelatin. Pour the strawberry mixture over the cream cheese. Cover and chill for eight hours.
310 kcal per serving
12 g per serving
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