Strawberry-Pretzel Salad

Southern Living
Makes 12 servings


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1 cup crushed mini pretzels
3/4 cup sugar, divided
1/4 cup butter or margarine, melted
Vegetable cooking spray
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1 (8-ounce) container fat-free frozen whipped topping, thawed
1 (6-ounce) package strawberry-flavored gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries in light syrup, thawed
1 (16-ounce) container fat-free sour cream
1/4 cup chopped pecans, toasted


Combine 1 cup crushed pretzels, 3 tablespoons sugar, and 1/4 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)

Bake at 350° for 15 minutes; cool completely.

Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.

Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.

Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.

Note: Reduce sodium by substituting low-sodium pretzels for regular.

Created date

November 2003

Nutritional Information

Calories 329
Caloriesfromfat 26 %
Fat 9.5 g
Satfat 5 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 6.4 g
Carbohydrate 54 g
Fiber 0.6 g
Cholesterol 22.5 mg
Iron 0.9 mg
Sodium 401 mg
Calcium 90 mg