Pretzel Salad II
Share recipe
Description
This is a really good dessert. The combo of sweet, crunchy, and slightly salty is super good. It is very popular here in the Mississippi Valley. Plan ahead, it needs to refrigerate for 4 hours.
Ingredients
- 2 ½ cups crushed pretzels
- 3 tablespoons confectioners' sugar
- ¾ cup melted butter
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- 1 cup frozen whipped topping, thawed
- 1 (6 ounce) package strawberry flavored Jell-O® mix
- 1 ½ cups boiling water
- 1 (16 ounce) package frozen strawberries
Directions
- 1. Preheat oven to 375 degrees F (190 degrees C).
- 2. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.
- 3. Bake in preheated oven for 10 minutes. Cool.
- 4. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate.
- 5. Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.
Nutrition Facts
serving: 10 to 12 servings
calories: 382.5 kcal
carbohydrates: 44.3 g
protein: 4.6 g
saturated fat: 13.6 g
cholesterol: 55.7 mg
sodium: 516.5 mg
fiber: 0.6 g
sugar: 13.9 g