03 April, 2015

Strawberry-Pretzel Salad | Country Favorites

Strawberry-Pretzel Salad ingredients (9)
Servings not stated (15 to 18 estimated)
1 stick butter or margarine
1 cup plus 3 Tbsp granulated sugar (divided use)
1.5 cups crushed pretzels

1 (8-oz) package Neufchâtel cheese, softened
1 (12-oz) container Kraft® Cool Whip® Free Whipped Topping
1 (6-oz) package Jell-O Strawberry Flavor Sugar Free Gelatin
1 cup hot water
2 packages frozen sliced strawberries, defrosted or 4 cups fresh strawberries, sliced (see Notes)

For serving
1 (12-oz) container Kraft® Cool Whip® Extra Creamy Whipped Topping

Strawberry-Pretzel Salad Directions
Prepare crust
Heat oven to 350ºF.

Melt butter or margarine; add 3 Tbsp sugar and the pretzels, and mix.

Spray lightly the bottom of a 9- x 13-inch casserole dish with PAM® No-Stick  Cooking Spray. Then, using the bottom of a measuring cup, press pretzel crumb mixture onto the bottom of the pan. Bake in preheated oven for ten (10) minutes. Remove and cool completely.     Back to Top

Prepare Neufchâtel cheese layer and refrigerate
Mix the cream cheese, Cool Whip® and remaining 3 cups sugar. Spoon smoothly over the cooled pretzel crust, spreading to the edges.  Cover and refrigerate until well chilled.

Prepare strawberry layer and refrigerate
In a small bowl, dissolve Jell-O in the hot water. Then, stir in the frozen strawberries and pour mixture over the cream cheese layer.  Cover and refrigerate until Jell-O is firm.

Cut in squares and serve with a dollop of Cool Whip. Refrigerate any remaining portions.     Back to Top

Strawberry-Pretzel Salad Notes
  • Estimate frozen sliced strawberries are two (10-oz) packages.

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Strawberry-Pretzel Squares Made Over via Kraft


Page Last Modified 13 June 2016

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