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    Strawberry Salad with Pretzel Crust


    Source of Recipe


    Adapted from Lutheran Brotherhood: 75 Years of Service

    List of Ingredients





    Crust:
    2 c fat-free pretzels -- crushed
    1/4 c reduced fat margarine -- melted
    3 tbsps granulated sugar

    Filling:
    6 ozs strawberry gelatin powder
    2 c boiling water
    20 ozs frozen strawberries
    8 ozs fat-free cream cheese -- softened
    3/4 c granulated sugar
    3 tbsps skim milk
    8 ozs Cool Whip(r) Free -- thawed

    Recipe



    To prepare crust, combine pretzels, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly in a 13 x 9" pan. Chill one hour, or until firm. Or, bake in a 375ºF oven for ten minutes or until edges are brown. Cool on rack before filling. To prepare filling, dissolve gelatin powder in water. Stir in strawberries. Refrigerate for 30 minutes, or until slightly thickened. In a mixing bowl, combine cream cheese, remaining sugar, and milk. Mix well. Fold in whipped topping. Spread cream cheese mixture over crust. Top with strawberry mixture. Refrigerate four hours or until ready to serve.

 

 

 

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