Thursday, March 11, 2010

Pretzel Salad

I know this is the wrong time of year to be posting a holiday dessert, but I wanted to update this recipe with a photo (even if it's a really ugly one). This is the ONE jello salad that I can actually justify making because it's so good...For years, our family has enjoyed it alongside our holiday meals.
Pretzel Salad
-Adapted from Lynda S.-


1 ½ c. crushed pretzels
4 ½ T. white sugar
¾ c. butter, melted
1 c. white sugar
2 (8 ounce) packages cream cheese
2 c. Heavy Cream, whipped (and sweetended with sugar)
1 (6 ounce) package strawberry flavored gelatin
2 c. boiling water
1 (16 ounce) package frozen strawberries

Preheat oven to 350 degrees. Mix together the pretzels, 4 ½ tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.

In a large bowl, whip the cream with sugar until light and fluffy.

In a medium bowl, beat the sugar and cream cheese until smooth. Fold in half of whipped cream. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Top with remaining whipped cream and serve.

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