"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Strawberry Pretzel Salad Recipe

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This recipe for Strawberry Pretzel Salad, by , is from The Krueger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Helen Joyce
Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Crushed Pretzels
3/4 Cup Melted Margarine or Butter
3 Tbsp Sugar or Splenda Plus
1 Cup Sugar or Splenda
8 OZ Cream Cheese (Fat Free or Reg)*
2 Cups Whipped Topping*
2 Cups Boiling Water
2 Pkg Strawberry Gelatin*
16 OZ Fresh or Frozen Strawberries*
8 Oz Can Crushed Pineapple
Whipped Topping to Garnish

Directions:
Directions:
Preheat Oven to 400.

For the crust, make pretzel crumbs in food chopper. Mix the pretzels, margarine and 3 tbsp of sugar or Splenda. Press the mixture into a 9 x 13" pan and bake for about 7 minutes. Set aside to cool.

In a mixing bowl, beat together the cream cheese and 1 cup sugar/Splenda. Then fold in the whipped topping and spread mixture over the cooled crust. Refrigerate until well chilled.

Can be refrigerated overnight.

In a small bowl, dissolve he gelatin in the boiling water and allow to cool slightly. Add the Strawberries and Pineapple and pour over the cream cheese mixture. Refrigerate until serving time. (At least 2 hours)

To serve, spread whipped topping over the gelatin mixture. Cut into squares and serve.

Number Of Servings:
Number Of Servings:
10 - 12
Preparation Time:
Preparation Time:
20-30 Min.
Personal Notes:
Personal Notes:
I made this totally sugar free and Fat Free. It tasted great!

 

 

 

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