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Strawberry-Pretzel Salad

Yield Makes 12 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.)

  2. Bake at 350° for 15 minutes; cool completely.

  3. 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.

  4. 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.

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

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