Strawberry Pretzel Salad
More a dessert than an actual salad, strawberry pretzel salad layers salty, crunchy pretzels with sweetened cream cheese and juicy strawberries.
Servings 8 people
Calories 310kcal
Ingredients
- 2 cups lemonade
- 6 ounces strawberry gelatin
- 2 cups cold water
- 4 1/2 cups salted mini pretzel twists
- 3/4 cup butter melted
- 1 1/4 cup sugar divided
- 8 ounces cream cheese softened
- 8 ounces frozen whipped topping
- 16 ounces fresh or frozen sliced strawberries
Instructions
- Preheat the oven to 350 degrees.
- Crush the pretzels using a food processor or by hand. This should yield 2 cups crushed.
- Combine the crushed pretzels, butter and 1/4 cup of the sugar in a medium mixing bowl. Stir until the pretzels are coated with the butter and sugar.
- Press the coated pretzel crumbs into the bottom of a 9 x 13 x 2 inch baking dish. Bake for 6-8 minutes. Remove the pretzels from the oven and allow them to cool completely.
- 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 mean time, whip together the cream cheese and the remaining cup of sugar until the cream cheese is fluffy.
- Gently fold in the whipped topping. Then 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.
Video
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 35g | Protein: 2.6g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 253mg | Potassium: 100mg | Fiber: 1.1g | Sugar: 27g