Pretzel Strawberry Salad

Amy Shannon

By
@AmyT123

This came from an old church cookbook. I find some of the best recipes in church/community cookbooks. You know they've been tried and tested over the years and are about as foolproof as you can get.

This is a winner anytime of year!


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Comments:

Serves:

approx 16

Prep:

2 Hr

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

1 stick
butter or margarine, melted
1 c
crushed pretzels
3 Tbsp
granulated sugar
1 c
pecans, finely chopped
8 oz
cream cheese, softened
8 oz
whipped topping, thawed
1 c
confectioners' sugar
6 oz
box strawberry gelatin
2 c
boiling water
16 oz
frozen strawberries

Directions Step-By-Step

1
Mix the first 4 ingredients and pat into a 13x9x2 pan that has been sprayed with non-stick spray. Bake 8 to 10 minutes in a 350 degree oven.
2
Mix together the softened cream cheese, thawed whipped topping, and confectioners sugar. Spread on cooled pretzel mixture and refrigerate for 30 minutes.
3
Dissolve gelatin in the 2 cups boiling water. Add strawberries until gelatin thickens and strawberries are thawed. Pour over chream cheese mixture. Refrigerate at least 2 hours before serving.

About this Recipe

Course/Dish: Fruit Sides, Fruit Salads
Main Ingredient: Fruit
Regional Style: American