Pretzel Salad
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A home-kitchen version of pretzel salad, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 1/2 c. pretzel crumbs
- 3 Tbsp. sugar
- 1 1/2 sticks butter, melted
- 1 c. sugar
- 8 oz. cream cheese, softened
- 9 oz. Cool Whip
- 6 oz. pkg. strawberry jello
- 2 c. boiling water
- 2 (10 oz.) pkg. frozen strawberries, sliced
Method
Mix pretzel crumbs, 3 tablespoons sugar and melted butter. Press into a 9 x 13-inch dish and bake 10 minutes at 350°.
Cool. Whip the cream cheese and sugar until light and fluffy.
Fold in Cool Whip.
Spread over crust and refrigerate.
Dissolve gelatin in boiling water.
Add frozen strawberries.
When mixture has thickened, pour over cream cheese layer.
Refrigerate at least 2 hours.
Even better if made a day ahead.
Rate:
