SUMMER STRAWBERRY PRETZEL SALAD
CRUST INGREDIENTS: – 2 cups crushed pretzels – 3/4 cup melted butter – 3 tablespoon sugar FILLING INGREDIENTS: – 1 tub 8 oz, whipped topping, thawed – 1 brick 8 oz, cream cheese, softened – 1 cup white sugar STRAWBERRY TOPPING:: – 2 packages 3.4 oz, strawberry jello – 2 cups boiling water – 20-24 ounces of frozen sliced strawberries thawed
GREAT FOR COOKOUTS!
CRUST DIRECTIONS: 1. Add pretzels, butter and sugar together in a mixing bowl. Mix well and press into a 9x13 pan. Bake at 350 for 10 minutes. Cool completely. FILLING DIRECTIONS: 1. Beat cream cheese, whipped topping and sugar together in a bowl. Spread on top of crust. Refrigerate. STRAWBERRY TOPPINS: 1. Mix jello and water in a bowl and mix until no longer grainy. Stir in strawberries and mix well. Refrigerate for about 2 hours. Pour mixture on top of cream layer and spread evenly. Refrigerate 4-6 hours or overnight. 2. Slice into 18-24 slices. Store leftovers covered and in the refrigerator.
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