Strawberry Pretzel Salad
Servings and Ingredients
|2 c. crushed Hy-Vee pretzels|
|1 c. plus 3 tbsp Hy-Vee granulated sugar, divided|
|¾ c. Hy-Vee butter, melted|
|1 (8 oz) pkg Hy-Vee cream cheese, softened|
|1 (8 oz) container Hy-Vee whipped topping, thawed|
|2 (3 oz each) pkg Hy-Vee strawberry gelatin|
|2 c. boiling water|
|2 (16 oz each) packages frozen sliced strawberries|
- Preheat oven to 350 degrees. Lightly spray a 9-by-13-inch pan with nonstick cooking spray; set aside.
- Mix pretzels, 3 tablespoons sugar and butter in a medium bowl. Press into prepared pan; bake for 10 minutes. Cool completely.
- Blend cream cheese and 1 cup sugar until smooth; fold in whipped topping. Spread onto pretzel crust. Refrigerate until set, about 30 minutes.
- Combine gelatin and water; stir in frozen strawberries. Spread mixture evenly over cream cheese layer. Refrigerate until set, about 1 to 2 hours.
260 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 30mg
- Sodium: 170mg
- Total Carbohydrates: 33g
- Protein: 2g
Vitamin A 8%
Vitamin C 25%
Hy-Vee Seasons Comfort Foods Cookbook.