Pretzel Salad II recipe

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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

Nutrition Info

382.5 calories
carbohydrate: 44.3 g
cholesterol: 55.7 mg
fat: 21.4 g
fiber: 0.6 g
protein: 4.6 g
saturatedFat: 13.6 g
servingSize: -
sodium: 516.5 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  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. Bake in preheated oven for 10 minutes. Cool.

  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. 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.

Recipe Yield

10 to 12 servings

Recipe Note

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.

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