Judy's Strawberry Pretzel Salad

Fruit Salad - Salad

This three-layer salad includes a pretzel crust, cream cheese center, and strawberry top.

Brief

Prep 15 mins

Cook: 10 mins

Additional: 1hr35 mins

Total: 2hrs

Servings: 16

Yield: 16 servings

Judy's Strawberry Pretzel Salad

Ingredients

1 ½ cups crushed pretzels

4 ½ tablespoons white sugar

¾ cup butter

melted

1 cup white sugar

2 (8 ounce) packages cream cheese

1 (8 ounce) container frozen whipped topping

thawed

1 (6 ounce) package strawberry flavored Jell-O®

2 cups boiling water

1 (16 ounce) package frozen strawberries

Fourth of July Salad

Salad

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes or until lightly toasted. Set aside to cool completely.

Step 2

In a medium bowl beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set about 30 minutes.

Step 3

In a medium bowl stir together the gelatin mix and boiling water. Mix in frozen strawberries and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled at least 1 hour.

Nutritional Information

Judy's Strawberry Pretzel Salad

Servings Per Recipe:16

Calories: 370.6

% Daily Value *

Protein: 4.2g 8%

Carbohydrates: 41.2g 13%

Dietary Fiber: 0.8g 3%

Sugars: 33.6g

Fat: 22.3g 34%

Saturated Fat: 14.7g 74%

Cholesterol: 53.7mg 18%

Vitamin A Iu: 670.4IU 13%

Niacin Equivalents: 0.9mg 7%

Vitamin C: 11.1mg 18%

Folate: 18.6mcg 5%

Calcium: 32.8mg 3%

Iron: 0.8mg 5%

Magnesium: 6.9mg 3%

Potassium: 78mg 2%

Sodium: 327.2mg 13%

Calories From Fat: 200.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.