Blue Ribbon Recipe
Salad? Dessert? Either! This sweet, fruity treat would be right at home with your meal or as the perfect dinnertime ending.
To keep the cream cheese mixture from sticking to your spatula as you spread it, just run it under hot water. Does the trick every time! The Test Kitchen
2 ccrushed pretzels
3/4 cmargarine, melted
1 pkgcream cheese (8 oz)
1(8 oz) frozen cool-whip topping, thawed
1 pkgstrawberry gelatin (6 oz)
2 cboiling water
2 pkg(10 oz) frozen strawberries
How to Make Pretzel Salad
- Mix crushed pretzels, margarine and 3 Tablespoons sugar together and press into a 9x13 inch pan. Bake at 400 for 8 minutes. Cool.
- Mix softened cream cheese and 1 cup sugar. Fold the 2 cups thawed whipping topping into cream cheese mixture and spread over cooled pretzel crust. Dissolve strawberry gelatin in bioling water and add frozen strawberries. Chill until syrupy, then pour over the cream cheese layer and refrigerate. Cut into squares and garnish with whipped topping and a whole strawberry. Enjoy!