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Wednesday, June 30, 2010

Strawberry Pretzel Salad

Ingredients

  • 2 cups crushed pretzels
  • 3/4 cup melted butter
  • 3 tablespoons sugar, plus 3/4 cup sugar
  • 1 (8-ounce) package cream cheeseclip_image001
  • 1 (8-ounce) container whipped topping
  • 2 (3-ounce) packages strawberryclip_image001[1] gelatin dessert mix
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberriesclip_image001[2]
  • 1 (8-ounce) can crushed pineappleclip_image001[3]
  • Whipped topping or whipped cream, to garnish

Directions

Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until ready to serve.

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