Strawberry Pretzel Salad Recipe
Hi guys! It’s Polly Monica here again with one of our family’s favorite recipes.
My kiddos and I will be having a simple Thanksgiving dinner together this year. As we were discussing the “must haves” on our menu this year, they all requested that I made Strawberry Pretzel Salad. I wasn’t surprised because they request that I make this at every special meal we have!
This is the perfect dish because it is a side that can also double as a dessert. It’s a great compliment to your meal weather you’re serving a traditional Thanksgiving menu or something different. Every time I bring this salad to a gathering I’m asked for my recipe, so I’m excited to share it with you today!
Ingredients:
2 1/2 cups crushed pretzels
1/3 cup margarine
3 tablespoons sugar
8-ounce package cream cheese, at room tempterature
1 cup sugar
12-ounce carton Cool Whip, thawed
6-ounce box strawberry Jello (or two 3-oz boxes)
2 cups boiling water
Two 10-ounce packages frozen sliced sweetened strawberries
Directions:
Preheat oven to 350 degrees.
Mix the crushed pretzels, margarine, and 3 tablespoons sugar in a large bowl.
Press into the bottom of a 9×13 inch casserole dish. Bake for 10 minutes and remove from the oven to cool completely.
Mix the cream cheese with 1 cup sugar in a separate large bowl; add the whipped topping and mix well.
Spread over the cooled pretzel crust.
Dissolve the jello in the boiling water; add the frozen strawberries.
Break up the strawberries with a fork as they begin to thaw, while stirring.
Chill until slightly thickened. Pour over the whipped topping layer.
Chill until set. Cut into squares to serve.
Makes 12 servings.
I made this recipe card for you using Sahlin Studio’s Kitchy Kitchen kit. Click here to print on a 8 1/2 x 11 PDF.
Do you have a side/dessert that is a must have at your Thanksgiving table?
