Strawberry-Pretzel Salad Recipe

Name: Strawberry-Pretzel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup crushed mini pretzels; 3/4 cup sugar, divided; 1/4 cup butter or margarine, melted; Vegetable cooking spray; 1 (8-ounce) package 1/3-less-fat cream cheese, softened; 1 teaspoon vanilla extract; 1 (8-ounce) container fat-free frozen whipped topping, thawed; 1 (6-ounce) package strawberry-flavored gelatin; 2 cups boiling water; 2 (10-ounce) packages frozen strawberries in light syrup, thawed; 1 (16-ounce) container fat-free sour cream; 1/4 cup chopped pecans, toasted

Servings: persons

1 cup crushed mini pretzels
3/4 cup sugar, divided
1/4 cup butter or margarine, melted
Vegetable cooking spray
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 (8-ounce) container fat-free frozen whipped topping, thawed
1 (6-ounce) package strawberry-flavored gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries in light syrup, thawed
1 (16-ounce) container fat-free sour cream
1/4 cup chopped pecans, toasted

1
Combine 1 cup crushed pretzels, 3 tablespoons sugar, and 1/4 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
2
Bake at 350u00b0 for 15 minutes; cool completely.
3
Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
4
Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
5
Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.
6
Note: Reduce sodium by substituting low-sodium pretzels for regular.

1516

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup crushed mini pretzels, 3/4 cup sugar, divided, 1/4 cup butter or margarine, melted, Vegetable cooking spray, and more.

Yes, Strawberry-Pretzel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Strawberry-Pretzel Salad

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