Betty demonstrates how to make refreshing Strawberry Pretzel Salad. This recipe was sent in by Luann Benge. It is a beautiful layered salad that can be made all year around, since it uses frozen strawberries.
Strawberry Pretzel Salad
2 cups crushed pretzels (I used the mini twist.)
4 tablespoons white sugar
¾ cup butter, melted
1 cup white sugar
(2) 8-ounce packages cream cheese, softened
12 ounces Cool Whip topping, thawed
(1) large package strawberry JELL-O (I used the sugar-free variety.)
2 cups boiling water
16-ounce package frozen strawberries, thawed
Mix the crushed pretzels, 4 tablespoons sugar, and melted butter together. Pour into a 9-inch by 13-inch sprayed baking dish and bake at 350 degrees (F) for about 9 to 10 minutes. Cool completely.
Next, blend together 1 cup of sugar with the cream cheese. Fold in whipped topping. Spread evenly over the cooled pretzel crust and place in refrigerator to firm up while you prepare the next layer.
Mix the package of JELL-O with 2 cups boiling water and stir until JELL-O is dissolved. Mix in thawed strawberries, along with their juice, and stir to combine. Place in refrigerator and chill until mixture is beginning to set up. Pour strawberry mixture over the cream cheese mixture. Cover with plastic wrap and place in refrigerator to set for several hours or even overnight.
Once the JELL-O layer is set, cut Strawberry Pretzel Salad into desired serving portions and serve. You can place an extra dollop of Cool Whip on top if you’d like.
Thanks, Luann Benge, for this great recipe. I hope everyone enjoys it! –Betty
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“The Bettyskitchen Collection: Second Edition” ~ copyright 2013 ($19.99 + S/H):
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