Strawberry Pretzel Salad
Salty and sweet, creamy and transparent, crunchy and smooth, this well-loved, three-layer paradox qualifies as both salad and dessert. Although popular as a warm weather treat, frozen strawberries bring summer flavor to any season of the year with this refreshing combination.
- Makes 20 servings
1. Heat oven to 350°F. Lightly spray a 13×9×2-inch baking pan with nonstick cooking spray; set aside.
2. In a medium bowl, mix pretzels, 3 tablespoons sugar and melted butter. Press into prepared pan. Bake for 10 minutes. Cool completely.
3. In a large mixing bowl beat together cream cheese and 1 cup sugar until smooth; fold in whipped topping. Spread on pretzel crust. Refrigerate until firm, about 30 minutes.
4. Thoroughly dissolve gelatin in boiling water; stir in frozen strawberries. Spread gelatin mixture evenly on cream cheese layer. Refrigerate until set, about 1 to 2 hours.