Strawberry Cream Pretzel Salad
This salad (more of a dessert, actually) is a big hit at holiday gatherings. The contrast of salty and sweet, crunchy and smooth, along with the beautiful colors give it such appeal. You can find many variations of this recipe on the internet.
2 cups crushed pretzels
1/2 cup finely chopped pecans
3/4 cup butter, melted
1/4 cup white sugar
1 (8 oz.) pkg. cream cheese, softened
1 cup white sugar
1 (8 oz.) container frozen whipped topping, thawed
2 (3 oz.) pkg. strawberry gelatin
2 cups boiling water
3 cups frozen strawberries, sliced if large
Preheat oven to 350 degrees F.
In a medium bowl combine pretzels, pecans, butter, and 1/4 cup white sugar. Stir well and press into the bottom of a 9×13 pan. Bake a 350 for 8-10 minutes. Cool.
Combine cream cheese and 1 cup white sugar in a medium bowl. Beat well. Fold in thawed whipped topping. Spread mixture on top of cooled crust and chill.
In a large bowl pour boiling water over strawberry gelatin. Stir to dissolve. Add frozen strawberries and stir. Chill until consistency is like egg whites. Then pour gelatin over cream cheese layer. Chill dessert until gelatin layer is stable.
