Strawberry Pretzel Salad

Lily Coleman

What's a potluck without strawberry pretzel salad? This summer side dish (or should we say dessert?) is definitely a recipe to keep in your back pocket.

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert, Holidays and Events

Servings 16

Calories 295 kcal

Ingredients

2 cups crushed pretzels about 8 ounces
3/4 cup butter melted
3 tablespoons sugar

filling:

2 cups whipped topping
8 ounces cream cheese softened
1 cup sugar

topping:

3 ounces each strawberry gelatin
2 cups boiling water
16 ounces each frozen sweetened sliced strawberries thawed
Optional: Additional whipped topping and pretzels

Instructions

Preheat oven to 350°. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake for 10 minutes. Cool on a wire rack.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; refrigerate until partially set. Carefully spoon over filling. Refrigerate until firm, 4-6 hours. Cut into squares. Serve with additional whipped topping and pretzels if desired.