Pretzel Salad II

Pretzel Salad II

by Ernest Shelton 2 years ago
4.5 (10)
10 minutes
382.5 kcal
44.3 g carbs
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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. 1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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. 3. Bake in preheated oven for 10 minutes. Cool.
  4. 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. 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