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    Strawberry Pretzel Salad


    Source of Recipe


    From My Personal Recipe File - From Judy in Branson

    List of Ingredients




    1 stick butter, melted
    1 cup pretzels, crushed
    3 tablespoons sugar
    1 cup pecans, crushed
    1 package (8-ounce) cream cheese, softened
    1 carton (8-ounce) non-dairy whipped topping
    1 cup powdered sugar
    1 package (6-ounce) strawberry gelatin
    2 cups hot water
    1 package (16-ounce) frozen strawberries
          whipped topping for garnish, optional

    Recipe



    Combine melted butter, pretzels, sugar, and pecans.
    Pat into bottom of 13x9x2-inch pan.
    Bake at 350 degrees for 10 minutes; cool.
    Beat together cream cheese, whipped topping, and powdered sugar.
    Spread on top of pretzel mixture.
    Refrigerate 30 minutes, or until completely chilled.
    Dissolve gelatin in boiling water.
    Add strawberries; stir until gelatin begins to thicken and cool.
    Pour over cream cheese mixture.
    Refrigerate, covered, until firm.
    Before serving, top with additional whipped topping, if desired.

    Note: Prepare the night before or the day of serving so the
    pretzel layer will remain crisp.

    When not using nuts, use 2 cups of pretzels.

    12 to 15 servings

    Sherry in Missouri
    Sounds Good to Me!
 

 

 

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