counter hit make

Strawberry Pretzel “Salad”

Print Friendly, PDF & Email
2 1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce Cool Whip
1 6-ounce package Strawberry Jell-O
2 cups boiling water 1 -10 ounce bag frozen sliced strawberries
Whipped cream or Cool Whip for garnishing 
Topping: Add 2 cups boiling water to Jell-O; mix well. Add strawberries to Jell-O. Cool Jell-O mixture in fridge until thick.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.    
Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened Jell-O mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.    
See also  Chocolate Pound Cake with Caramel Frosting

Leave a Reply