Pretzel Salad II

SUBMITTED BY: SARAHBARNETT PHOTO BY: Renee

"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."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	6 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 10 to 12 servings

USMETRIC

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INGREDIENTS

CRUST
2 1/2 cups crushed pretzels
3 tablespoons confectioners' sugar
3/4 cup melted butter
FILLING
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
TOPPING
1 (6 ounce) package strawberry flavored gelatin mix
1 1/2 cups boiling water
1 (16 ounce) package frozen strawberries

READ REVIEWS (19)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in preheated oven for 10 minutes. Cool.
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.
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.

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REVIEWS

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Reviewed on Mar. 23, 2007 by cece

I made this for the senior center and it was a winner. Easy to make and tastes wonderful. Let gelatin mixture thicken 30 mins in refrigerator before pouring on filling layer.

6 users found this review helpful

Reviewed on May 8, 2005 by TchrJrHi

You cannot go wrong with this recipe. Made it for a few friends and they all asked for the recipe. Thanks for the post...delicious.

6 users found this review helpful

Reviewed on Jan. 12, 2005 by IMLADRISCHEF

You can't go wrong with this pretzel salad, everyone loves it. To the reviewer below, you need the 3/4 c. butter so your pretzel crust doesn't stick to the pan. Also, make sure your gelatin mixture isn't too liquidy before you pour over the pretzel crust. Let it thicken more than just 'slightly.'

3 users found this review helpful

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