Friday, October 31, 2008

Strawberry Pretzel Salad

Strawberry Pretzel Salad


2 cups coarsely crushed pretzels
3/4 cup butter, melted
3/4 cup plus 2 Tablespoons sugar- divided
1 (8 oz) cream cheese- softened
1 (8 oz) cool whip
2 1/2 cups cold water- divided
1 (6 oz) package strawberry jello
2 cups sliced strawberries

Preheat oven to 350°


Spread pretzels evenly in the bottom of 9 x 13" baking dish. In a small bowl, combine butter and 2 tablespoons sugar and poor evenly over pretzels. Bake 10 minutes. Remove from oven, and allow pretzels to cool to room temperature.

In a medium bowl, beat cream cheese, whipped topping, and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly over pretzels.

In a medium saucepan, bring 2 cups cold water to a boil over medium-high heat. Add strawberry jello, stirring until completely dissolved. Remove from heat; add remaining 1/2 cup cold water and sliced strawberries. Let cool. Pour over cream cheese layer. Chill overnight. Cut into squares to serve. Top with cool whip and fresh strawberries.

Note: This recipe can easily be converted to a Gluten Free recipe just by using Gluten Free Pretzels.

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