Serves: 22
Total Calories: 202
Mix pretzels with sugar and butter. Press into a 9x13-inch pan; bake at 375° for 8 minutes. Set aside. Cream cheese and confectioners’ sugar; fold in Cool whip. Spread over cooled crust.
Dissolve Jell-o in water and stir in strawberries; break up with fork. Chill till thickened (20 minutes or so). Spread over cream layer; chill. Serve with dollop of Cool whip on cut squares.
Editor’s Extra:
Fun to add a cup of mini marshmallows or a small can of drained, crushed pineapple to the cream cheese mixture for variation.
This Strawberry Pretzel Salad recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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