Strawberry-Pretzel Salad
This is the last of our summer recipes! We hope you’ve enjoyed them. If you would like to find past recipes, click on “Recipes” in the Sidebar’s “Select Category”.
This week I decided to make another Delaware favorite: Strawberry-Pretzel Salad. I used Jessica Walker’s recipe on the Betty Crocker website. I have attached the recipe below.
Also, The Frozen Farmer has a Strawberry Pretzel Salad Ice Cream (if you’re really a fan of Strawberry Pretzel Salad).
Ingredients
Topping
- 2 packages (4-serving size each) Jell-O™ strawberry-flavored gelatin
- 2 cups boiling water
- 2 boxes (16 oz each) frozen sweetened strawberries, thawed
Crust
- 2 cups pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons sugar
Filling
- 1container (8 oz) Cool Whip frozen whipped topping, thawed
- 1 package (8 oz) cream cheese, softened
- 1 cup sugar
Steps
- Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes.
- Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
- In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
- Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.
Critique
Strawberry-Pretzel Salad is my favorite dessert. I love the salty, sweet, savory taste of it. I really enjoyed this recipe, hence the reason I gave it 5 out of 5 Snowflakes. I can’t really think of anything I would’ve done differently on it. It tasted delicious and I encourage you to try it at home!
