Strawberry-Pretzel Salad

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 329
  • Calories from fat: 26%
  • Fat: 9.5g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 6.4g
  • Carbohydrate: 54g
  • Fiber: 0.6g
  • Cholesterol: 22.5mg
  • Iron: 0.9mg
  • Sodium: 401mg
  • Calcium: 90mg

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

Preparation

  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.
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